Crispy Fried Gluten-Free Cauliflower
These gluten-free crispy cauliflower bites use a rice flour, tempura-like batter mixed with nutritional yeast for an umami-rich snack. They're extra crispy on the outside with a tender bite, full of cauliflower flavor. Serve with dipping sauces for a delicious appetizer!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large head cauliflower (cut into small florets (1-2 inches))
- 1¾ cup white rice flour
- 1/2 cup nutritional yeast
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 large egg yolks
- 1¾ cups cold seltzer water
- 3-4 cups vegetable oil (for frying)
- 2 tablespoons sour cream
- 2 tablespoons buttermilk
- 2 tablespoons good-quality mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon fresh dill
- 1 teaspoon fresh chives
- 1 teaspoon fresh parsley
- ¼ teaspoon garlic powder
- 1/8 teaspoon kosher salt
- ½ cup good-quality marinara (I use Rao's Roasted Garlic)
- ½ teaspoon smoked paprika
- 1/3 cup good-quality mayonnaise
- 1/4 cup ketchup
- 2 teaspoons pickle brine
- ¼ teaspoon smoked paprika
- 1/8 teaspoon sweet paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Smidgen cayenne
Instructions
- 1
Prepare any desired dipping sauces by mixing all the ingredients together for the respective sauce in a bowl. Chill until ready to serve.
- 2
Heat 1½ inches of oil in a medium pot over medium-high heat until it reaches 350°F. Adjust the heat to keep the oil at 350°F. Set a paper-towel-lined wire rack set over a plate or baking sheet near the stove.
- 3
Whisk together white rice flour, nutritional yeast, salt, and baking soda in a large mixing bowl.
- 4
In a small mixing bowl, whisk together egg yolk and seltzer water until smooth and fizzy. Pour the egg and water into the flour and mix gently with a fork until just combined.
- 5
One at a time, dip a cauliflower floret into the batter, making sure to the floret is covered in batter. Shake off any excess batter. Drop directly into the heated oil. Repeat. frying a batch of 6-8 florets at a time (more or less depending on the size of your pot), and fry for 2 minutes, turning gently with a spoon until crispy and lightly golden.
- 6
Use a slotted spoon to transfer each cauliflower bite to the paper towel-lined wire rack. Repeat with the remaining cauliflower.
- 7
Sprinkle cauliflower with salt and serve immediately with dipping sauces.
- 8
Leftovers can be stored in the fridge and reheated in a air fryer at 400°F for 3 minutes.