How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Scrumptious Sides

Fried Cauliflower with Lemon

Published: Dec 6, 2023 by Kris Longwell · This post may contain affiliate links

128 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Jump to Video Print Recipe
A person squeezing a lemon wedge over black circular plate filled with fried cauliflower and lemon wedges.
A close-up view of a black plate filled with a pile of fried cauliflower topped with chopped parsley and coarse sea salt.

We first learned about this amazing dish when we were researching classic dishes that are enjoyed by families during Hanukkah.

It is a traditional Sephardic dish, and we just love the texture and flavor. It is such a delicious combination of spice, lemon, and crunchy-on-the-outside and tender-on-the-inside. All you need is a little extra coarse sea salt and a few squeezes of lemon. However, it would be delicious served with our Rosemary and Garlic Aioli!

An overhead view of a black circular plate filled with a pile of fried cauliflower with lemon with a row of lemon wedges off to the side of the plate.

How To Make Fried Cauliflower with Lemon

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

There are not a lot of ingredients in this dish. Turmeric is common. We upped the flavor profile with smoked paprika and cayenne. Here’s what you’ll need to have on hand:

Cauliflower florets – Fresh is definitely best, and can be prepped hours in advance. If using frozen, let thaw completely and then dry completely.
Flour – All-purpose.
Seasonings – Turmeric, cayenne, smoked paprika, salt, and pepper. Turmeric can be found in the ‘gourmet’ spice section of most well-stocked supermarkets.
Lemon zest – From 2 large lemons. Use a zester, microplaner, or the small holes on a box grater.
Eggs – Lightly beaten.
Oil – For frying. Canola oil or vegetable oil are great choices.
Parsley, lemon wedges, sea salt – For garnish.

EXPERT TIP: Boiling the cauliflower florets for 4 to 5 minutes helps to achieve the ideal texture. Don’t boil for more than 5 minutes, and we recommend immediately transferring them to an ice bath to stop the cooking. Over-cooking them will result in “mushy” cauliflower.

An overhead view of a medium-sized pasta pot filled with cauliflower florets that are being boiled.

Tips for Perfect Fried Cauliflower with Lemon

Cut into Uniform Florets – Cutting the cauliflower into uniform florets ensures even cooking and consistent texture.

Coat Evenly – Make sure to coat the cauliflower florets evenly with the seasoning mixture to ensure that each piece is well-seasoned.

Fry in Batches – Fry the cauliflower in batches to prevent overcrowding the pan, which can lead to uneven cooking and soggy results.

Squeeze Lemon Juice Before Serving – Squeeze fresh lemon juice over the fried cauliflower just before serving to add a bright, citrusy flavor that complements the earthy spices and adds a refreshing touch.

EXPERT TIP: Be sure to dry the cauliflower thoroughly before dredging in the seasoned flour and eggs. Also, sprinkling the cauliflower with salt before dredging ensure they are sufficiently seasoned. Placing the battered florets back in the flour will yield extra crispy cauliflower.

Three images with the first being a person dredging cauliflower florets in a pan filled with seasoned flour, and then the florets in an egg bath, and then back in the flour again.

How To Serve

As mentioned, this is a popular dish to serve during the Hanukkah season. It’s wonderful to set out as an appetizer before the main feast, but it also makes a nice side dish.

Be sure to have plenty of lemon wedges and coarse sea salt for guests to help themselves.

These are definitely best served piping hot, soon after frying. You can do all of the prep up to dredging the florets hours in advance.

A close-up view of a black plate filled with a pile of fried cauliflower topped with chopped parsley and coarse sea salt.

Other Delicious Hanukkah Recipes to Try

There are so many wonderful options for dishes when developing a Hanukkah feast. Here are a few of our favorites.

Matzo Ball Soup (not traditional at Hanukkah, but is perfectly acceptable).
Classic Latkes (Potato Pancakes)
Maple Glazed Carrots
Slow-Cooker Brisket
Brisket with Carrots and Apricots
Hasselback Potatoes
Jelly-Filled Doughnuts

And, once again, these amazing fried pieces of cauliflower will round out an ideal Hanukkah feast.

A person squeezing a lemon wedge over black circular plate filled with fried cauliflower and lemon wedges.

Whether you celebrate Hanukkah or not, you will absolutely love this dish.

We love to whip up a batch when watching the big game on Sunday, having friends over, or just looking for an appetizer that’s different than standard hot wings!

Every time we serve this fried cauliflower, we get rave reviews and folks always want the recipe. So tasty and beautiful, too!

A close-up view of a piece of fried cauliflower with lemon that has been pierced with a fork and is being held up.

Ready to make the best holiday (or anytime) appetizer in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a black circular plate filled with a pile of fried cauliflower with lemon with a row of lemon wedges off to the side of the plate.

Fried Cauliflower with Lemon

This Fried Cauliflower with Lemon is so flavorful and we just love the crunchy outside and the soft cauliflower on the inside. This is perfect for Hanukkah or really any time of the year. So flavorful, and just so delicious!
No ratings yet
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Jewish
Prep Time: 20 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 32 minutes minutes
Servings: 6 people
Calories: 194kcal
Author: Kris Longwell

Video

Equipment

  • Sturdy skillet for frying

Ingredients

  • 1 large cauliflower cored and cut into 1" florets.
  • Kosher salt
  • canola oil or vegetable, for frying
  • 1½ cups all-purpose flour
  • 1 tablespoon ground turmeric
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper plus more, to taste
  • 2 tablespoon lemon zest plus lemon wedges for serving
  • 4 eggs
  • 1 tablespoon fresh parsley chopped, for garnish
  • Coarse sea salt for finishing, optional

Instructions

  • Bring a large pot of salted water to a boil.
  • Add cauliflower and cook until just tender, about 5 minutes.
    1 large cauliflower
  • Using a slotted spoon, transfer to an ice bath, then drain and pat dry with paper towels. Sprinkle the cauliflower all over with salt.
    Kosher salt
  • Heat 2" oil in a large saucepan until a deep-fry thermometer reaches 350°F, or when a small piece of bread turns golden in the oil after about 1 minute.
    canola oil
  • In a large bowl, mix the flour, turmeric, cayenne, paprika, 2 teaspoons salt, pepper, and lemon zest.
    1½ cups all-purpose flour, 1 tablespoon ground turmeric, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 2 tablespoon lemon zest
  • In a separate bowl, whisk the eggs.
    4 eggs
  • Working in batches, dredge the cauliflower in the seasoned flour, shaking off excess, then into the eggs, shaking off excess, and then back into the flour for another dredging.
  • Fry, flipping as needed, until golden and crisp, about 4 to 5 minutes.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Place on a platter, sprinkle parsley on top, and a little coarse sea salt (if using). Serve at once with lemon wedges on the side.
    1 tablespoon fresh parsley, Coarse sea salt

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
We recommend using freshly cut cauliflower, however, if using frozen, make sure it is fully thawed and then completely dried. 
These are definitely best served piping hot, soon after being fried. For this particular dish, we don't recommend oven-baking in place of frying. Don't squeeze the fresh lemon juice on the fried cauliflower until just before serving, or, let guests squeeze the lemon wedge on their own. 
Leftovers will keep for a day or so but they will lose their crunch. 

Nutrition

Calories: 194kcal | Carbohydrates: 32g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 473mg | Potassium: 507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 71mg | Calcium: 55mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in December 2017, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in December 2023!

More Sides

  • An overhead view of a large bowl filled colcannon (Irish mashed potatoes) with a couple tabs of butter in the center and whole russet potatoes resting nearby.
    Colcannon (Irish Mashed Potatoes)
  • A close-up view of sautéed white beans and spinach on a white dinner plate resting next to sliced pork tenderloin.
    Sautéed White Beans and Spinach
  • A round pot filled with Southern-style green beans on a white and blue striped place setting.
    Southern-Style Green Beans
  • An overhead view of easy coconut rice that is in an orange serving bowl and has two lime wedges off to the side and a small sprig of cilantro resting on top.
    Easy Coconut Rice

Comments

  1. Phyllis says

    December 10, 2023 at 2:46 pm

    Hope you got a new proofed as #5 in directions has the zest listed twice!
    Making this recipe now.
    This is second typo I have seen on your recipes in a week.
    Lolol

    Reply
    • Kris Longwell says

      December 10, 2023 at 5:40 pm

      LOL! Would you like to be our proofer? Ha!!
      We hope you enjoyed the fried cauliflower, Phyllis!

      Reply
  2. Mimi Rippee says

    December 06, 2023 at 8:33 pm

    Wow. I like cauliflower enough, but this!!! Wow! And I love your seasoning! Can’t wait to make it.

    Reply
    • Kris Longwell says

      December 07, 2023 at 12:21 pm

      Thanks, Mimi! It really is super scrumptious! We love it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

Father's Day Cookout

  • Three grilled chicken leg quarters on an oval platter surround by grilled lemon halves and fresh herbs.
    Best Grilled Chicken
  • A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.
    Grilled Vegetables with Italian Dressing
  • Black and bleu burger on a white plate
    Rockin’ Black and Bleu Burger
  • Lamb lollipops in a white bowl
    Lamb Lollipops
  • A grilled whole beer-can chicken sitting on a cutting board next to a carving knife and a bowl of BBQ sauce
    Grilled Beer-Can Chicken with BBQ Sauce
  • A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables with another plate of the same in the background.
    Grilled Balsamic Glazed Pork Chops

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad
  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup
  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos
  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese
  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits
  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

128 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required