Deep Fried Cauliflower

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Buttermilk Marinade:

  • 1 C buttermilk
  • 2 TSP coriander powder
  • 1½ TSP salt
  • 1 TSP cayenne pepper powder
  • ½ TSP garlic powder
  • ½ TSP paprika
  • ¼ TSP onion powder
  • ¼ TSP turmeric powder

Additional Ingredients:

  • 1 MED head cauliflower (cut into 1-1½” florets)
  • Vegetable oil, for deep frying
  • ¾ C all purpose flour
  • ¼ C cornstarch
  • ¼ TSP salt
  1. Stir all buttermilk marinade ingredients together in a large bowl until combined.
  2. Add cauliflower florets, stir well to coat thoroughly (let every nook and cranny get coated), set aside for about 15 minutes.
  3. Into a large dutch oven or a large saucepan, pour vegetable oil until about 1-inch height, heat over high heat to 350° F.
  4. While the oil is heating, place all purpose flour and cornstarch in a shallow bowl, add remaining ¼ teaspoon salt and 3 tablespoons of the prepared buttermilk marinade. Mix with your fingertips, until thoroughly combined.
  5. Working with one floret at a time, remove from the buttermilk marinade, coat with flour (pressing on all sides for flour to adhere well) and place on a plate in a single layer.
  6. Deep fry in three batches, until deep golden on all sides, about 6 minutes per batch. Drain on a paper towel lined platter.
  7. Serve hot.

Yields 6 servings.

Calories: 131kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 750mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 1mg

https://www.kitchenathoskins.com/crispy-crunchy-buttermilk-fried-cauliflower/