This recipe for Crispy Pan-Fried Cauliflower Florets is a family favorite, and one of the best ways to eat cauliflower! These bite-sized florets make a great snack or side dish.
1 small cauliflower
2 eggs ((beaten))
0.25 cup milk (any kind, i used 1%)
1 cup white whole wheat flour
0.5 teaspoon salt
0.5 teaspoon ground pepper
0.25 - 1/3 cup olive oil (affiliate link)
optional: pinch of powdered cayenne pepper or chipotle pepper
Boil or steam the whole cauliflower (do not separate it into florets yet) to your desired doneness - I prefer mine fork-tender. rinse in cold water and allow to cool. Cut the cauliflower into florets. I prefer to cut the large florets so that there is a flat edge which makes them easier to fry.
Prepare 2 small containers for the batter. In one, whisk together the eggs, milk, and salt. In the other, mix together the flour and black pepper. If you want, add some spice with a pinch of cayenne or chipotle powder.
Dip each cauliflower floret into the egg mixture (really mix it around in there), and then dip it into the flour mixture, making sure to coat each side in a light layer of flour. Set aside until ready to fry.
Pan fry the battered cauliflower in batches: heat about 2 tablespoons of olive oil in a large skillet, and make sure the oil covers the skillet. You might need more or less oil, depending on the size of the skillet. Place the cauliflower pieces flat side down into the hot oil (if there is a flat side), and fry without disturbing them for about 2 minutes, or until the underside is a nice golden brown. I was able to get 8-10 pieces in the skillet at a time without crowding the cauliflower.
Use tongs to gently flip each cauliflower piece, and cook until the other side is nicely browned. The cauliflower florets are obviously not flat on each side, so try to cook each piece on at least three sides. The heat of the frying pan will cook all the batter that is caught inside the cauliflower floret, so no need to worry about frying every side.
Set the cooked cauliflower florets on a paper towel to drain. Serve warm, and dip into sour cream or this Greek yogurt sauce.