Fried Cauliflower with Lemon

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This Fried Cauliflower with Lemon recipe has become one of our favorite side dishes.

I first learned about it when I was researching classic dishes that are enjoyed by families during Chanukah.

It is a traditional Sephardic dish, and we just love the texture and flavor.

Fried Cauliflower with Lemon recipe

We absolutely love fresh cauliflower and the lemon zest really brings it to life.

The cayenne and turmeric add another layer of flavor that is truly wonderful.  Don’t worry, the cayenne doesn’t add any significant heat at all.  It simply adds a depth to the overall flavor profile that is truly special.

Prep the cauliflower ahead of time and this dish comes together very quickly.

Fried Cauliflower with Lemon recipe

Fried Cauliflower with Lemon is such a lovely dish.  Deep in flavor and so beautiful in presentation.

You can taste the tradition in this wonderful side dish.

And is such the perfect Chanukah side dish to the classic main dish Beef Brisket with Carrots and Apricot (click for recipe).

Fried Cauliflower with Lemon recipe

When planning the perfect Chanukah dinner, I think soup is great to start off with.  And though this soup isn’t necessarily a Chanukah tradition, it’s still a wonderfully warm, comforting soup to serve during the holidays, or anytime!

We love Matzo Ball Soup (click for recipe).   

Now, make this fantastic Fried Cauliflower with Lemon recipe!

Fried Cauliflower with lemon slices in a blue bowl

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 Chanukah or really any time of the year. So flavorful, and just so delicious!
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Course: Side Dish
Cuisine: Jewish
Keyword: Cauliflower
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 194kcal


  • 1 large cauliflower cored and cut into 1" florets.
  • cups all-purpose flour
  • 2 tbsp lemon zest plus lemon wedges for serving
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper plus more, to taste
  • 4 eggs
  • Vegetable oil for frying
  • 1 tbsp fresh parsley chopped, for garnish


  • Bring a large pot of salted water to a boil.
  • Add cauliflower and cook until just tender, about 5 minutes.
  • Using a slotted spoon, transfer to an ice bath, then drain and pat dry with paper towels.
  • Heat 2" oil a large saucepan until a deep-fry thermometer reaches 350 F.
  • In a large bowl, mix together flour, lemon zest, turmeric, cayenne, 1 teaspoon salt, 1/2 teaspoon pepper.
  • In a separate bowl, whisk the eggs.
  • Working in batches, dredge the cauliflower in 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 2 minutes.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Taste, and season with more salt and pepper, if necessary
  • Place in serving vessel and sprinkle parsley on top.
  • Serve at once with lemon wedges on the side.


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
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