Crumbed cauliflower

Crumbed and deep-fried Cauliflower

Course Appetizer, Lunch, Snack
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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)


  • Heat the oil in a medium saucepan.
  • Place the flour, eggs and crumb coating in three separate bowls.
  • Coat the cauliflower florets first in the flour, then in the egg and finally in the crumb coating.
  • When the oil is hot, fry the cauliflower until golden brown and crisp.
  • Remove from the oil and allow to drain on kitchen paper.
  • To make the caper mayonnaise, combine the mayonnaise and the capers.
  • Serve the crispy cauliflower hot, with the caper mayonnaise.