Crispy…Crunchy…and it’s a vegetable…so it has to be good for you, right? Who cares…this Buttermilk Fried Cauliflower is the bomb! Super easy to prepare and you just may get your kids to eat cauliflower? Win! Win! The dipping sauce is out of this world. You can adjust the heat level to your liking…even a simple ranch dressing would do fine!
Take the outer green leaves off of the cauliflower. Cut away just a bit of the core…not too much as you do not want the steaks to fall apart…you can trim later. Cut the cauliflower into steaks, just less than an inch wide. Don’t worry if they are not perfect…that is the beauty of this recipe. You will also have smaller pieces from the cut and that is fine too.
Heat enough oil in a cast iron pan for a deep fry. If you do not have a cast iron pan…or three in your kitchen…you need one! Click here for the one I used in this recipe.
Pour the buttermilk in a shallow bowl. Season with kosher salt and pepper. Combine the flour, rice flour, paprika, kosher salt and pepper in a pan. Place the cauliflower in the buttermilk and coat entire surface. Dredge each piece in the flour mixture. Shake off any excess.
Drop the cauliflower in the hot oil and allow to brown on both sides. You will probably have to fry the entire head in about three to four batches. Remove the fried cauliflower from the fryer and place on paper towels to drain any excess oil. Salt immediately.
As you are frying the cauliflower, prepare the dipping sauce. Combine all ingredients in a bowl and mix well. Taste and adjust to your liking. I may have added just a touch more horseradish and Sriracha to my final version.
You will be amazed at the crunch you get from adding the rice flour…you can substitute cornstarch if needed. Serve immediately. ENJOY!!!