Fried cauliflower is one of my favorite appetizers, and it truly shines when served with a warm, gooey cheese sauce. You don’t have to be in a Midwest bar to enjoy this crispy, satisfying snack — it’s easy to prepare at home and makes a great appetizer or party food.
Fried Cauliflower
These breaded fried cauliflower bites are a classic bar appetizer popular in Minnesota and elsewhere. They come together quickly and are wonderfully crunchy on the outside while tender on the inside.
This was always one of my mom’s favorites. I didn’t come to appreciate them until after I left home — probably a good thing, since having them readily available all the time would be hard to resist.
Begin by parboiling the cauliflower florets. Choose larger florets when possible — they hold together better during the breading and frying. Boil until the florets are fork-tender but still firm enough to keep their shape. Drain and rinse under cold water to stop the cooking.
Let the florets dry briefly, then transfer them to a large gallon-sized resealable bag. Add the seasoned flour mixture, seal the bag, and shake gently to coat each floret lightly.
Pour in the egg wash (egg beaten with milk), reseal the bag, and shake again so the florets are evenly coated.
Finally, add the panko and bread crumb mixture along with a bit more flour and shake until the florets are well coated. Some pieces may get a thicker coating — that’s fine and gives great texture when fried.
Heat 1½ to 2 inches of canola oil over medium-high heat. The ideal frying time is roughly 3–4 minutes per batch; if the coating browns too quickly, the oil is too hot, and if it takes noticeably longer, the oil isn’t hot enough. Fry in batches so the oil temperature remains steady.
When the florets are golden and crisp, transfer them to paper towels to drain briefly, then continue frying the remaining pieces.
Serve the fried cauliflower hot with ranch dressing or, for a more traditional bar-style experience, a warm cheese sauce. Many bars use canned cheese sauce, but homemade melted cheese or a simple nacho cheese-style sauce works beautifully and tastes fresher.
Breaded Fried Cauliflower Recipe
Midwestern bar food at its best: crispy fried cauliflower served with cheese sauce or ranch dressing.
15 minutes
15 minutes
30 minutes
Ingredients
- 12 large cauliflower florets
- ½ cup flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- pinch cayenne powder
- 2 large eggs, beaten
- ½ cup milk
- 1 cup panko bread crumbs
- ½ teaspoon seasoning salt (Lawry’s or Johnny’s recommended)
- ½ cup Italian bread crumbs
- ¼ cup all-purpose flour
Instructions
- Simmer cauliflower florets until fork-tender but still holding their shape. Drain and rinse with cold water, then let them dry briefly and place them in a large gallon bag.
- Mix ½ cup flour, ½ teaspoon salt, ⅛ teaspoon pepper, and a pinch of cayenne. Add this mixture to the bag and shake to coat the florets evenly.
- Beat together the eggs and milk. Pour the egg wash into the bag and shake to coat.
- Combine panko, Italian bread crumbs, ¼ cup flour, and the seasoning salt. Add to the bag and shake until the florets are well coated; some pieces may have a thicker crumb coating.
- Heat 1½–2 inches of canola oil over medium-high heat. Fry the florets in batches for about 3–4 minutes until golden brown and crisp. Adjust heat as needed to maintain the correct frying time.
- Transfer fried cauliflower to paper towels to drain. Serve hot with ranch dressing or a warm cheese sauce.
Nutrition Information:
Amount Per Serving:
Calories: 5
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