Unleash the GREATNESS of Cauliflower | Extra-Crispy & Non-Mushy (2024)

Print

• 1headfresh cauliflower
• 1 1/2cupsall-purpose flour180 grams
• 1tspbaking powder5 grams
• 1tspsweet smoked Spanish paprika2.30 grams
• 1tspgarlic powder1.60 grams
• 1cupbeer at room temperature240 ml
• 1cupsunflower oil250 ml
• 1cuplow-fat mayonnaise230 grams
• 2clovesgarlic
• 1tbsplemon juice15 ml
• 1tbspextra virgin olive oil15 ml
• handfulfinely chopped parsley
• pinchsea salt
• dashblack pepper

1. 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

2. 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

3. 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

4. Heat a large fry pan with a medium heat and add in 1 cup sunflower oil

5. 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

6. 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

7. 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

8. Once all the florets are cooked, transfer into a serving dish next to the lemon garlic aioli, sprinkle with finely chopped parsley, enjoy!

Nutrition Facts

Crispy Battered Cauliflower with Lemon Garlic Aioli

Amount Per Serving

Calories 645Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 28g

Cholesterol 9mg3%

Sodium 571mg25%

Potassium 544mg16%

Carbohydrates 52g17%

Fiber 4g17%

Sugar 5g6%

Protein 8g16%

Vitamin A 286IU6%

Vitamin C 71mg86%

Calcium 108mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.