Skip The Oven: Cook Cauliflower Like Fried Chicken For 10x The Crunch

We've never had to be told twice to eat our veggies! As home cooks, we adhere to the maxim that, if you treat vegetables well, they can be just as flavorful and crave-worthy as more indulgent ingredients. So how about taking one popular type of veg — cauliflower — and frying it like fried chicken for an ultra-crunchy, unforgettable treat? 

On a trip to NYC for the New York Wine & Food Fest, Foodie had the opportunity to speak to chef JJ Johnson of Harlem rice bowl eatery Fieldtrip. Johnson, who's known for his deft use of Asian and African influences on classic American cuisine, had some wise words when it came to frying cauliflower like a boss. "Remember, the cauliflower has a lot of water substance in it, so you need a tempura batter or a double dip," he advised. His process goes thusly: "So fry once Korean style, let it cool, dip it again, fry it again. Amazing, crispy cauliflower." 

The best part of what we learned from Johnson is that we feel like it can be applied to multiple tips and tricks we already utilize when successfully deep-frying, whether it's poultry or vegetables going in the oil.

Practically everyone knows that a perfect frying technique is only part of the battle when it comes to the art of deep frying. How you bread your food and the seasonings you use are the methods by which you build flavor, and cauliflower isn't exempt from that fact. Chef JJ Johnson likes a classic tempura batter — unsurprising to us, since he draws from so many fantastic Asian culinary influences — but you can feel free to use your favorite dredge, including a beer batter, a breadcrumb coating, or even alternative flours like rice, almond, or tapioca flour. The key thing is the double dip ... it won't let you down!

When it comes to flavoring his cauliflower, Johnson likes things simple. "I love curry in it, turmeric," he reports. Salt and pepper, of course, are musts, as any fried food is a sponge for flavor that must be adequately seasoned to avoid oily blandness. If you want to diversify your plate of cauliflower and don't necessarily want a South Asian profile, we have a few suggestions. Sazón is one of our secret weapons for ultra-flavorful fried chicken, and we enjoy the idea of it making our cauliflower pop. In terms of ingredients you probably already have in your pantry, however, you also can't go wrong with Italian seasoning when you're frying chicken ... and we go gaga for the thought of Italian-fried cauliflower dipped in a flavorful marinara on the side. Serve it up at your next tailgate or viewing party for the big game and your loved ones will only need one bite to become fried cauliflower converts!