Posted on December 29, 2015

Fried Cauliflower with Chipotle Mayonnaise

My Recipes

This crispy cauliflower recipe is something I created and is very easy and delicious.  It will no doubt be a winner at your next dinner party.

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2 heads of cauliflower

3/4 cup rice flour

1/2 cup cold water (or cold sparkling water)

1/4 teaspoon salt

1/4 teaspoon turmeric

Approx 3 cups of Grape seed oil

1/2 a lemon

Course sea salt or Maldan salt

Fryer or stainless steel saucepan

Grape seed oil for frying.  There should be enough so you can completely submerge cauliflower.  Note: If you prefer vegetable or canola oil, you can use this also.  I just prefer the neutral taste of the grape seed oil.


Chipotle Mayonaise

1 egg yolk

1/4 tsp salt

2 or 3 chipotle chilies in adobo (from the can)

1 tsp white or red wine vinegar

2 wedges of fresh orange (about 2 tablespoons)

2 tsp of lime juice

1/2 cup of olive oil

1/2 cup grape seed oil



Preheat oven to 450 degrees.  Cut up cauliflower into 1.5 inch sized florets and rinse thoroughly.  Let dry.  Place florets evenly on a cookie sheet and bake for about 5 – 7 minutes just until you see a slight color change.  It’s important you don’t overcook the cauliflower. Remove cauliflower and let cool completely.

Meanwhile, prepare chipotle mayonnaise.  In a Pyrex measuring cup (or blender), combine all the ingredients except the grape seed oil. Using a hand blender, blend the ingredients while slowly adding the grapseed oil just until you have a thick mayo consistency, about 25 seconds.  Add salt to taste. If you need more kick, you can add a little of the adobo liquid from the can.

In another large enough bowl, whisk together rice flour, water, salt, and turmeric to make the batter.  (If you prefer a little more heat, you can also sprinkle a little bit of cayenne and paprika if you like).  If the batter is too thick, simply add a little more water.

Place oil in your fryer and heat to 375°F .  Dip some of the florets in batter to thinly coat. Fry coated florets in batches, until golden, 4 to 5 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining florets. Season with salt and drizzle with lemon.   Serve with chipotle mayonnaise.


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