Best 2 Beer Batter Cauliflower Recipes
**Golden-brown and crispy on the outside, fluffy and tender on the inside, these beer-battered cauliflower florets are a delightful appetizer or side dish that will be a hit at any gathering.**
These bite-sized florets are coated in a light and airy batter made with beer, flour, eggs, and spices, then fried until they are perfectly golden brown. Serve them with your favorite dipping sauce for a delicious and satisfying snack or side dish.
Accompanying the beer-battered cauliflower recipe are three additional variations to tantalize your taste buds:
* **Buffalo Cauliflower:** Experience the spicy heat of buffalo sauce in this fiery version of beer-battered cauliflower. The tangy and slightly spicy sauce adds a bold and flavorful kick to the crispy florets.
* **Sriracha Cauliflower:** If you prefer a more Asian-inspired flavor, this sriracha-spiced variation is sure to please. The sweet, tangy, and slightly spicy sriracha sauce gives the cauliflower a unique and delectable taste.
* **Honey Garlic Cauliflower:** For a sweet and savory treat, try this honey garlic cauliflower. The sweet and sticky honey garlic sauce perfectly complements the crispy texture of the cauliflower, creating a delightful and unforgettable dish.
Whether you prefer the classic beer-battered cauliflower or are looking for a more adventurous flavor, these recipes offer something for everyone. So gather your ingredients, heat up your oil, and prepare to indulge in a crispy and flavorful cauliflower experience!
BEER BATTER CAULIFLOWER
There are a lot of beer batter recipes out there but this recipe from my mother-in-law rises above. She always uses cauliflower as the main ingredient, but any favorite vegetable will be a success. Ever had beer battered jalapenos? (Rough up the outside so the batter sticks!)
Provided by BAJATHECAT
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine flour, Parmesan cheese, parsley, salt, garlic powder, and cayenne pepper in a large bowl.
- Whisk beer, egg yolk, and 1 tablespoon vegetable oil in a small bowl.
- Pour beer mixture into flour mixture; stir to form a batter.
- Beat egg whites until foamy in a large glass or metal mixing bowl; continue to beat until medium peaks form. The tip of the peak formed by the egg whites should curl over slightly when you lift the whisk or beat straight up.
- Fold egg whites into batter, a few tablespoons at a time.
- Toss cauliflower in the batter until fully coated.
- Deep fry small batches of battered cauliflower in the hot oil until golden brown, 3 to 5 minutes. Drain on a paper towel-lined oven-proof plate. Keep warm in the preheated oven.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 14.3 g, Cholesterol 35.6 mg, Fat 9.9 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 245.7 mg, Sugar 1.3 g
BEER BATTER CAULIFLOWER (WAS MUSHROOMS), MY WAY
When I was in junior college, one of the places I loved to go to eat served amazing beer battered cauliflower. This originally was for mushrooms, and I altered it to use cauliflower instead. Serve with ranch dipping sauce and you will be happy!
Provided by Megan Stewart
Categories Vegetable Appetizers
Number Of Ingredients 7
Steps:
- 1. Heat oil. Wipe down the cauliflower with paper towel so it isn't wet. Mix dry ingredients in one bowl, wet in another (beat egg before adding beer). Combine dry and wet, just until blended. Dip cauliflower into batter and place in the hot oil to fry. Let oil heat again between batches, and you can stir up the batter so it doesn't separate before dipping again. Drain fried cauliflower on paper towels, and serve hot. I like dipping mine in ranch dressing. :)
Tips:
- Choose the right cauliflower. Look for a head of cauliflower that is firm and has tightly packed florets.
- Cut the cauliflower into uniform florets. This will help them cook evenly.
- Use a light hand when coating the cauliflower in the batter. You don't want the batter to be too thick, or it will weigh down the cauliflower and make it greasy.
- Fry the cauliflower in hot oil. This will help it cook quickly and evenly.
- Don't overcrowd the pan when frying the cauliflower. This will cause the oil temperature to drop and the cauliflower will not cook properly.
- Serve the cauliflower immediately with your favorite dipping sauce. Beer-battered cauliflower is best when served hot and fresh.
Conclusion:
Beer-battered cauliflower is a delicious and easy-to-make appetizer or side dish. It is perfect for parties or potlucks, and it can also be served as a healthy snack. With its crispy coating and tender interior, beer-battered cauliflower is sure to be a hit with everyone who tries it.
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