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Breaded Cauliflower

This is my mom’s go-to entertaining recipe – crispy Breaded Cauliflower.  She loves it because it’s impressive and can be made ahead of time.  Serve this dish as a side or as an appetizer with your favourite dip – try an aiolimarinara dipping sauce, or even tonkatsu sauce.

Breaded Cauliflower

Breaded Cauliflower

Total Time: 30 minutes

Breaded Cauliflower


2 to 4 cups vegetable oil
1 cup all-purpose flour
4 eggs
½ teaspoon salt
2 cups bread crumbs
1 head cauliflower, cored, broken into 1-inch florets and washed, but not dried


  1. In a deep fryer or large deep pot, add 2 inches of vegetable oil. Let it heat to 375°F while you prepare the cauliflower.
  2. Place flour in a bowl. Beat eggs and salt in a second bowl. Place breadcrumbs in a third bowl.
  3. In batches, toss slightly wet cauliflower in flour, then in egg, then in breadcrumbs, and place on a plate. Repeat until all the cauliflower has been breaded.
  4. In batches, fry breaded cauliflower until golden, about 2 minutes, then place on a paper-towel-lined plate to drain. Repeat with remaining cauliflower and drain.
  5. Serve warm or at room temperature.

how to make breaded cauliflower

Breaded Cauliflower Tips:

  • The flour will stick better if the florets are slightly wet.
  • If you don’t have a thermometer to check the oil temperature, dip the end of a wooden spoon in the heated oil. If the oil bubbles rapidly around the spoon, the oil is hot enough.
  • Keep an eye on the temperature. If the cauliflower takes longer than 2 minutes to brown, turn the heat up slightly; and if it browns to quickly, turn the heat down.
  • To make ahead: Place fried cauliflower in a single layer on a baking sheet. Just before you’re ready to serve them, pop the baking sheet in a pre-heat 300°F for a few minutes until they’re hot and crispy.