Crispy Cauliflower

Spicy Crispy Cauliflower

Recently I had some really delicious crispy cauliflower florets. They were so tasty that I felt compelled to make some myself. Having researched on how crispy cauliflower is made on the net (there are many different methods), I decided on 2 recipes which I thought sounded easy to make. Added some spices to make them crispy and spicy.
I divided the cauliflower into 2 batches and cook them using different recipes. I am undecided as to which recipe I prefer. Both crispy spicy cauliflower recipes were good. The air fried version was tasty, required less work and no deep frying. I am not fond of deep frying, however I like the deep fried version as they were more crispy. Here are the recipes which I have tweaked.

Recipe 1: Air fried Version


    • 1 cup of cauliflower florets
    • 2 tbsp melted butter
    • 1/2 tsp sweet paprika
    • 1/2 tsp salt
    • 2 tbsp panko crumbs
  • In a bowl, add 1/2 the melted butter, paprika and salt and mix well.
  • Add cauliflower florets and mix well to coat.
  • Add pamko crumbs and mix well.
  • Toss the cauliflower florets with remaining melted butter.
  • Place cauliflower in the basket in the air fryer and cook for 5 mins at 180°C.
  • Shake the florets in the basket and continue to air fry for another 5 mins till the cauliflower turn crispy and golden.

Recipe 2: Deep Fried Version


    • 1 cup of cauliflower florets
    • 2 tbsp flour
    • 1/4 tsp ground cumin
    • 1/4 tsp ground coriander
    • 1/2 tsp turmeric
    • Pinch of chilli powder
    • 1/2 tsp salt
    • 1/2 egg, lightly beaten
    • Vegetable oil, for deep frying


  1. Soak cauliflower florets in 1 tsp salt and 2 cups of water for 10 mins. This will help soften the cauliflower. Rinse and drain the cauliflower.
  2. In a bowl, add flour, salt and spices and mix well.
  3. Add beaten egg and mix well.
  4. Add drained cauliflower and mix well till the florets are well coated with the batter.
  5. Leave the cauliflower to season for 10-15 mins.
  6. Add oil to a pot to a depth of 2 cm and heat gently. The oil is ready when bubbles appear when a chopstick or skewer is placed in it.
  7. Add battered cauliflower to the hot oil and cook for 5 mins. until golden and crispy. Pour cauliflower and oil into a bowl through a wire sieve to drain excess oil from cauliflower.
  8. Remove the cauliflower to a serving plate and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.