Unleash the GREATNESS of Cauliflower | Extra-Crispy & Non-Mushy Recipe
The almighty cauliflower, one of the most underrated vegetables sold at supermarkets. And with good reason why, if it´s not cooked properly, you end up with a mushy texture that is very unpleasing. In this post, I will show you how to make the most incredible Battered Cauliflower with Lemon Garlic Aioli. We´re talking extra-crispy cauliflower with no-mush.
The secret to giving cauliflower the perfect texture when battering and frying, is to not parboil it. When you fry cauliflower with batter, it also cooks the cauliflower. So if you parboil beforehand, you will end up with mushy cauliflower. With the no-parboil technique, the cauliflower will still be fully cooked through, but have an incredible no-mush texture.
Very important to fry the battered cauliflower florets on a medium heat. Anything higher, and the batter will brown to quickly and the cauliflower will not fully cook through. Also very important to cut all your florets into bite-sized pieces. If they are too big, they won´t fully cook through as well.
TIPS & TRICKS to Make this Recipe: I used a head of fresh cauliflower here. But you can also use uncooked frozen cauliflower florets. Just make sure to fully thaw them out and then pat them completely dry. As you finish cooking each batch of cauliflower, add them into a preheated oven at your lowest setting, that way they stay warm as you cook the rest of the cauliflower.
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Watch the Video Below on How to Make Crispy Battered Cauliflower with Lemon Garlic Aioli
Crispy Battered Cauliflower with Lemon Garlic Aioli
- 1 head fresh cauliflower
- 1 1/2 cups all-purpose flour 180 grams
- 1 tsp baking powder 5 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1 tsp garlic powder 1.60 grams
- 1 cup beer at room temperature 240 ml
- 1 cup sunflower oil 250 ml
- 1 cup low-fat mayonnaise 230 grams
- 2 cloves garlic
- 1 tbsp lemon juice 15 ml
- 1 tbsp extra virgin olive oil 15 ml
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Place the head of cauliflower upside down, remove the leaves and cut the florets from the stem, then spread the florets and cut the bigger ones into smaller bite-sized pieces, making sure all the florets are evenly sized
Transfer the florets into a strainer and rinse under cold water, then completely dry the florets, either with a salad spinner or with a dishcloth, set aside
To make the batter, add in 1 cup (120 grams) all-purpose flour into a large bowl, along with 1 tsp baking powder, 1 tsp sweet smoked Spanish paprika, 1 tsp garlic powder and a pinch of sea salt & black pepper, mix together, then slowly add in 1 cup beer at room temperature as you whisk together, once the beer has been added, continue to whisk until you end up with a smooth batter with no lumps
Heat a large fry pan with a medium heat and add in 1 cup sunflower oil
While the oil is heating, add 1/2 cup (60 grams) all-purpose flour into a bowl and season with sea salt & black pepper, add in half of the cauliflower florets and mix them around so they´re evenly coated in the flour, then add them into the bowl with the batter, making sure to shake off any excess flour, and mix together so they´re all coated in the batter
After heating the oil for 6 to 8 minutes, start adding the coated cauliflower florets into the hot oil, all in a single layer and evenly spaced out, shaking off any excess batter, cook for 3 to 4 minutes per side, then remove from the pan and transfer into a dish with paper towels, add into a preheated oven at its lowest setting while you prep and cook the second batch
Meanwhile, make the lemon garlic aioli, add in 1 cup mayonnaise into a bowl, finely grate in 2 cloves garlic, squeeze in 1 tbsp lemon juice, drizzle in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined
Once all the florets are cooked, transfer into a serving dish next to the lemon garlic aioli, sprinkle with finely chopped parsley, enjoy!
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