Hardly deep fry anything at home, but rave reviews on deep fried cauliflowers got me thinking how nice it would be if my kids were half as enthusiastic about cauliflowers as they are with broccoli. To further entice them, I served the fried florets in paper bags, a la 鹽酥雞 style, an occasional Taiwanese snack treat that they like.
They finished up the cooked cauliflowers pretty fast. Maybe it is the seasoning mix, or maybe because deep frying significantly altered the taste of the cauliflower, to almost chicken like. I would like to be creative with the seasoning next time : parmesan cheese, five spice powder, garlic powder…. condiments that are usually sprinkle on fries and popcorn chicken.
This is really interesting, roasted cauliflower head is next on my list to try. Kids, you are finally eating cauliflowers!
DEEP FRIED CAULIFLOWER
1 small cauliflower, cut into bite sized florets Rice flour, for dusting Peanut oil for deep frying 1 stalk spring onion, green portion chopped finely 1/2 teaspoon crushed red chilli flakes Old Bay Seasoning, for seasoning
01. Fill a small saucepan with enough peanut oil to keep the the cauliflower florets fully submerged during deep frying. To use the least amount of oil, I used my smallest 14cm pot and fry the florets in a few batches. Heat up the oil over medium heat.
02. Coat cauliflower florets lightly with rice flour. Deep fry each batch of the florets till golden brown. Drain them on paper towel to absorb excess grease.
03. Toss Old Bay Seasoning to taste. Sprinkle with spring onions and chilli flakes. Serve immediately.