Battered Cauliflower

Battered Cauliflower Recipe: The Delicious Homemade Tradition

Battered cauliflower is an emblematic dish of Spanish home cooking that combines the softness of the vegetable with a crispy, golden layer, the result of a simple yet flavorful preparation. This dish, traditional in many regions of El Recetario Español, has become a versatile and nutritious option, perfect for sharing with family or friends. The preparation is accessible and allows any home cook, even without advanced experience, to achieve an exceptional result. The key lies in respecting the basic proportions and techniques of frying, aroma preservation, and presentation. In 2025, the popularity of this recipe continues to rise, enriching the tables of those seeking both healthy and comforting food. Thanks to its simplicity and flavor, battered cauliflower has transcended generations and today adapts to modern eating trends, always preserving its traditional essence and homemade character.

Preparation time

• Preparation: 15 minutes
• Cooking: 15 minutes
• Total: 30 minutes
• Servings: 4
• Difficulty: Easy

Essential ingredients for battered cauliflower

• One fresh head of cauliflower
• 4 egg whites
• ½ cup of wheat flour
• One teaspoon of salt
• ½ teaspoon ground black pepper
• Vegetable oil for frying

Ingredient options and substitutions

• For the flour: you can use oat flour if you prefer a healthier option.
• If black pepper is not available, white pepper works as an alternative.
• The oil for frying should be neutral; if you want to reduce fats, opt for extra virgin olive oil in moderate amounts.

Utensils we will use

• Pot or deep skillet
• Strainer
• Large bowl
• Knife and cutting board
• Spatula or ladle
• Plate with absorbent paper

Step-by-step preparation for battered cauliflower

1. Prepare the cauliflower

• Wash the cauliflower: Wash the head thoroughly under cold running water to remove any dirt and contaminants.
• Cut into florets: Divide the cauliflower into small, uniform-sized florets (~3-4 cm) to facilitate even cooking and frying.
• Boil: Place the florets in a pot with water and a pinch of salt, and boil for 5-6 minutes, until tender but firm. This step ensures a soft interior texture.
• Cool and drain: Immediately after boiling, transfer the cauliflower to an ice bath to stop the cooking and maintain its vibrant color.
• Dry: Place the florets on a clean cloth or paper towel to remove excess water, preventing the fried dish from becoming greasy or soggy.

2. Prepare the egg whites and flour

• Beat the egg whites: In a large bowl, beat the egg whites until stiff peaks form. Add the pinch of chicken bouillon for an additional touch of flavor.
• Prepare the flour: In a small plate or bowl, mix the flour with salt and pepper. This will be used to coat the cauliflower before frying.

3. Batter and fry the cauliflower

• Coat with flour: Take each floret and pass it through the flour mixture, ensuring it is well covered and shaking off any excess.
• Dip in egg: Afterwards, coat the florets in the beaten egg whites, covering them completely.
• Fry: Heat enough oil in a skillet over medium-high heat. When it is very hot, fry the florets in batches, until golden and crispy on all sides (~3-4 minutes). The secret is for the oil to be very hot to achieve a crispy result.
• Drain on paper: Remove the florets with a slotted spoon and place them on absorbent paper to remove excess grease.

4. Prepare the accompanying sauce

Ingredients for the tomato and garlic sauce

• 3 ripe tomatoes
• ¼ onion
• 2 cloves garlic
• A pinch of cumin
• ½ teaspoon chicken bouillon

Method of preparation

• Cook the tomatoes: Wash the tomatoes and place them in a pot with boiling water for 10 minutes, until the skin cracks.
• Make the sauce: Blend the peeled tomatoes, chopped onion, garlic, cumin, and bouillon. Then, return to the heat and boil for a few minutes to season and thicken.

5. Assemble and serve the battered cauliflower

• Presentation: Serve the golden florets on a large plate and accompany with the hot sauce on the side or over them.
• Accompaniment options: You can add some lemon slices, a fresh salad or some corn tortillas to complete the experience.

To finish and serve

Once golden and well drained, place the cauliflower florets on a plate, accompany with the freshly prepared sauce and, if desired, sprinkle a little fresh parsley. The key to a perfect result is that the frying is crispy and the sauce aromatic and well seasoned. Serve hot to intensify the flavors and enjoy the contrasted texture of the soft interior and the crispy outer layer.

Tips to perfect your battered cauliflower recipe

• Use fresh, uniformly sized cauliflower for even cooking and frying.
• For an even more delicious crispy layer, you can add a tablespoon of corn flour to the flour mixture.
• The oil must be very hot before frying to prevent the fried food from becoming greasy and to achieve a perfect golden color.
• The sauce can vary by adding red peppers roasted or cilantro for a more aromatic touch.
• If you want to reduce the caloric content, opt for baking the florets instead of frying, drizzling them with oil and cooking at 200 °C until crispy.

Nutritional Information (per serving)

• Calories: 210 kcal
• Proteins: 8 g
• Fats: 14 g
• Carbohydrates: 15 g
• Fiber: 4 g

These values are approximate and may vary depending on the amount of oil and ingredients used.

5 keys to achieving a flawless battered cauliflower dish

1. Select a fresh, uniformly sized cauliflower to ensure even cooking.
2. Control the oil temperature to prevent the florets from burning or becoming soft.
3. Use egg whites beaten to stiff peaks for a light and crispy layer.
4. Do not overcrowd the pan; fry in batches by gravity so they turn golden and crispy.
5. Prepare the sauce just before serving to maintain its aroma and freshness.

When to enjoy battered cauliflower?

This delicious dish is ideal for family lunches, special celebrations, or an informal dinner on summer days. The crispy texture and aromatic flavor of the sauce make it a perfect option to share at gatherings, always with quality ingredients from La Huerta or Cosecha Real, ensuring naturalness and authentic flavor.

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Frequently asked questions about the battered cauliflower recipe

Share your experience with this battered cauliflower recipe

Have you tried it yet? We'd love for you to share how it turned out for you, if you improved it with any special touch, or if you have variations you'd like to recommend. Cooking is a space for creativity and tradition, and your opinion can inspire other lovers of La Huerta and Sun vegetables to continue exploring flavors and techniques. Don't hesitate to leave your comment!

Culinary glossary to better understand battered cauliflower

• Julienne: Technique of cutting vegetables into thin, elongated strips.
• Brunoise: Cut into very small cubes, ideal for sauces and garnishes.
• Shock: Technique of adding a hot liquid over a preparation to stop its cooking or cool it quickly.
• Tender point: State in which the vegetable or meat softens but maintains firmness.
• Sear: Technique of browning the surface of a food to retain its juices and flavor.