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 Jewish dish, and we just love the texture and flavor.
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.
Prep the cauliflower ahead of time and this dish comes together very quickly.
Oh, this is such a lovely dish. And is such the perfect Chanukah side dish to the classic main dish Beef Brisket with Carrots and Apricot (click for 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). Watch us make it!
Now, make this fantastic Fried Cauliflower with Lemon recipe!
Fried Cauliflower with Lemon
- 1 large head cauliflower cored and cut into 1" florets.
- 1 1/2 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
- 1/2 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.