Crumbed and deep-fried Cauliflower

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Crumbed cauliflower

You have family/friends coming over. You want to impress them but not work too hard AND you don’t have a lot of time. Well my friends, you have come to the right place because today I am sharing a recipe with you that is so easy and so impressive, your guests will crown you the ultimate domestic god/goddess.

Crumbed cauliflowerI don’t know about you but I always want to impress people when they come for a meal at my house. I guess my ego plays a huge role in that because let’s get real, everyone wants their guests to leave their home feeling satisfied. I have found that whether I put in a lot of effort or not, my guests always respond well to simple flavours and good texture. That’s why these crumbed cauliflower florets are such a hit.

Cauliflower has definitely been the vegetable of the year and in this way they are given a fancy jacket and are turned into a really delicious snack. Along with the caper mayonnaise (which takes all of a minute to throw together), these make a great addition to any tapas platter and are perfect served with drinks, pre-dinner. All-in-all a great recipe for the Festive season and one you’ll be using over and over. Guaranteed.

Crumbed cauliflower

5 from 1 vote
Crumbed cauliflower
Crumbed and deep-fried Cauliflower
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Appetizer, Lunch, Snack
Servings: 2 -4 as a snack/starter
Author: Alida Ryder
  • 1 head of cauliflower cut into florets
  • 250 ml 1 cup flour, seasoned with salt and pepper
  • 2 eggs lightly beaten
  • 2 packets Knorr Crispy & Tasty Chicken Coating
  • 2 litres sunflower oil for deep-frying
  • !For the caper mayonnaise
  • 250 ml 1 cup good quality mayonnaise
  • 30 ml 2 Tbsp capers (chopped if they're very large)
  1. Heat the oil in a medium saucepan.
  2. Place the flour, eggs and crumb coating in three separate bowls.
  3. Coat the cauliflower florets first in the flour, then in the egg and finally in the crumb coating.
  4. When the oil is hot, fry the cauliflower until golden brown and crisp.
  5. Remove from the oil and allow to drain on kitchen paper.
  6. To make the caper mayonnaise, combine the mayonnaise and the capers.
  7. Serve the crispy cauliflower hot, with the caper mayonnaise.

Disclaimer: This post has been sponsored by Knorr. I developed this recipe for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. All photos, words and ideas are my own. 

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