Ingredients
Equipment
Method
- Cut the cauliflower florets into bite size pieces.
- Cut the cauliflower florets into bite-size pieces, then rinse the cauliflower in a colander. Set aside to allow the moisture to drain off from the cauliflower pieces.
- Add the buttermilk, salt, black pepper, red pepper flakes, smoked paprika, turmeric, and cumin to a medium bowl.
- Add the dried cauliflower pieces to the buttermilk mixture. Gently mix to coat the pieces with the seasoned buttermilk.
- Cover the bowl with plastic wrap and let it sit at room temperature for 15-30 minutes.
- Add the all-purpose flour, salt and black pepper to a shallow bowl and whisk to combine.
- Add 2-3 inches of oil to a large skillet and place on the stove over high heat. Heat the oil to 365 -375 degrees F. *Use an instant-read thermometer to make sure the oil is hot enough. If the oil is not hot enough, the bites will be greasy.
- While the oil is heating, add the marinated cauliflower to the flour mixture. *When you remove the cauliflower from the buttermilk marinade, let the excess buttermilk drip off before placing them in the flour.Get a good coating of flour on the bites.
- Add the floured bites to the hot oil, frying the bites for 7-10 minutes until golden brown. You may have to turn the cauliflower bites over so both sides cook evenly.*Do not overcrowd the pan; cook in batches if necessary.
- Fry the bites for 7-10 minutes until golden brown. You may have to turn the cauliflower bites over so both sides cook evenly.
- Place the cooked bites on a wire rack to drain.
- Serve with your favorite dipping sauces and enjoy!
Nutrition
Notes
*For extra crispy cauliflower bites add a tablespoon of baking powder to the flour mixture. It will help dry them out and give you an extra crispy coating.
*Make sure the oil is hot enough or instead of that perfect golden brown crispy coating, the bites will be soggy and greasy.
