Beer Battered Cauliflower

October 11th, 2010

Beer Battered Cauliflower

Cauliflower is one of our favorite veggies; it’s on the table almost every week.  The mild flavor is delicious and seems to go with just about anything.  Plain, steamed cauliflower is a healthy, if simple, preparation.  If you want to really dig into an indulgent snack, there is a dark-side way to prepare it.  It won’t win any healthy cooking awards, but it sure is tasty.

Deep frying cauliflower may seem a bit odd but, when you taste it, you will believe.  The fluffy clouds of battered goodness are better than any junk food.

You’ve got to dip this in ranch dressing.  Just give it a little dip for each bite; I haven’t found a better sauce.  I use and love my Waring pro deep fryer (which also makes great fries, chips and other delights.)  You can also use a thermometer in a cast iron pot or anything that holds oil at a consistent temperature.

Beer Battered Cauliflower

  • One head of cauliflower, washed and separated into florets
  • Vegetable, peanut or canola oil for deep frying
  • Batter:
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp pepper
  • 3/4 cup milk + a little more to thin out batter
  • 1/2 cup beer
  • 1 egg
  1. Cut the cauliflower into florets and divide any large florets so that all pieces are of nearly equal size.
  2. In a large bowl, mix together the batter ingredients until smooth.  Add milk if batter is too thick.  It should cling but not be thick and lumpy.
  3. Heat 2 inches of oil in a pot or use a deep fryer set to 355 f.  Dip florets into batter and shake to remove excess.  Drop into hot oil and fry until golden and floating.  Remove to a paper-towel lined serving dish.  Serve with ranch dressing for dipping.
Beer Battered Cauliflower
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“They`re professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don`t forget that the Russians - any Russian - can drink you under the table.”
~ Anthony Bourdain