i don’t miss meat, but man do i miss the idea of something crispy and southern-fried! that initial crunch yielding to something tender and juicy inside, hot and crisp with a bit of salt and spice. this crispy buttermilk-fried cauliflower recipe came from those dark, evil food-craving places we all have, and my basic desire to make something fried.
cauliflower is the perfect candidate for the southern-fried treatment. it’s got all those little hills and valleys to cradle the crispy batter, it cooks quickly, and it comes out juicy and flavourful. i can also say with certainty, this is perfect with a little ranch dip or spicy-sweet barbecue sauce for dipping. you could also use smaller pieces and make this as a little appetizer (popcorn cauliflower?)
make it this weekend, and let me know how it goes by leaving a comment, or better yet, show me your results on instagram and tag me.
crispy buttermilk-fried cauliflower
1 head cauliflower, broken up into 3-inch rough pieces
1 cup well-shaken buttermilk
1 cup all-purpose flour
2 tsp. salt
1 tsp. pepper
2 tsp. paprika
1/4 tsp. dried thyme
1 tsp. dried basil
1/8 tsp cayenne pepper
vegetable oil for shallow frying
place buttermilk in a medium bowl. in a large bowl, mix together the flour, salt, pepper, paprika, thyme, basil, and cayenne.
line one baking sheet with parchment paper, and another with a double thickness of paper towelling. (a layer of newspaper underneath will keep your tray clean). dip the cauliflower pieces in the buttermilk, then toss in the flour mixture to fully coat. repeat, then place the pieces on the parchment lined tray. in a large skillet with straight sides, heat 1″ of vegetable oil to 350F. without crowding the pan, cook the cauliflower pieces in two to three batches, for 8 minutes, turning a few times during cooking to brown all sides. when evenly browned and crispy, place cauliflower on the paper towel lined sheet to drain for a few minutes, then serve.
to make ahead, fry all cauliflower, and place on a rack over a baking sheet. reheat by baking at 400F for 15 minutes, or until hot and crisp.