These pan fried breaded cauliflower are soft and tender on the inside and golden brown delicious on the outside. Served with a quick lemon dill sauce.
Pan Fried Breaded Cauliflower With Lemon Dill Sauce
Pan fried breaded cauliflower with lemon dill sauce is a quick and easy way to serve up some delicious cauliflower. There aren’t many ingredients, and you most likely already have a many of them in your kitchen. The breading of the breaded cauliflower adds extra flavor and texture, and allows the cauliflower to pick up some beautiful dark color in the pan.
The lemon dill sauce is a nice quick dipping sauce to serve with the pan fried cauliflower. The lemon and dill add a nice bright fresh flavor to every bite. I like to serve the dipping sauce cold and the pan fried breaded cauliflower hot. This adds a nice temperature contrast that makes each bite more interesting and pleasant.
Breaded Cauliflower
Breading the cauliflower is easy. Beat the eggs well in one bowl. In a separate bowl, mix the flour and seasoning. Old Bay seasoning is a Maryland treasure, and goes great in the flour mixture in this recipe. Just be careful when adding extra salt when using Old Bay, since it itself contains salt.
You can cut the florets off the cauliflower head using a paring knife to cut through the stalk of each floret. The florets should be at most 1 inch wide; if wider, cut the floret in half. Dip each floret in the egg mixture. Coat well and drain off any excess egg. Dip and coat well in the flour mixture, and shake off any excess flour.
Pan Frying Breaded Cauliflower
Heat up the canola oil in a large frying pan. Gently place breaded cauliflower into the hot oil. Cook until a deep color is reached, and then turn the florets on a different side and repeat. Due the irregular shapes of the florets, you may have to turn the florets more than once to cook all sides. Once cooked, place on a paper towel to drain excess oil.
Pan Frying Breaded Cauliflower to Golden Brown
Serving the Pan Fried Cauliflower Florets with the Lemon Dill Aioli
To make the lemon dill aioli, mix together Greek yogurt, mayonnaise, chopped dill, and lemon. Serve the pan fried cauliflower hot with the lemon dill aioli served cold as a dipping sauce. Great as a side dish to a meal or served as a snack on it’s own. Enjoy!
Pan Fried Breaded Cauliflower With Lemon Dill Sauce
Equipment
- Stove
Ingredients
- 1 lb cauliflower florets, no wider than an inch florets can be cut off the head using a paring knife
- 2 each eggs, well beaten
- 1 cup all purpose flour
- 1 tsp garlic powder
- 0.5 tsp old bay seasoning
- 0.5 cup canola oil
- 1 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 0.25 cup fresh dill, chopped
- 1 each lemon, juice and zest
Instructions
- Beat eggs well in one bowl. In a second bowl, mix flour, garlic powder, and old bay. Dip the cauliflower florets in the egg mixture, and drain off any excess egg. Coat them well in the flour mixture.
- Heat up canola oil in a large frying pan. Gently place breaded cauliflower into the pan. Cook until golden brown and then turn the florets on a different side and repeat. Due the irregular shapes of the florets, you may have to turn the florets more than once to cook all sides. Once cooked, place on a paper towel to drain excess oil.
- To make the lemon dill sauce, mix the yogurt, mayonnaise, fresh dill, and lemon juice and zest. Serve the fried cauliflower bites hot with the cold dipping sauce served on the side.
The lemon dill sauce is really good
Thanks – it’s a good one
Can I bake this?
You can but I would use toasted breadcrumbs instead of raw flour. So you would dip raw cauliflower into egg mixture, and then into toasted breadcrumbs. Then bake at 350 until cauliflower is cooked through. You can toast the breadcrumbs beforehand on a sheet pan if they are not already toasted.