Recipe by Rivky Friedman

Barbecue Beer-Battered Cauliflower Nuggets

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat

It’s no secret that I love cauliflower. I’ve used it in every way imaginable, but battered in a beer batter and fried until crispy and golden might be one of my most favorite ways. At the very least it’s in my top three. Because who can say no to a big dish of gloriously golden crunchy cauliflower bites? No one, that’s who!

Ingredients

Barbecue Beer-Battered Cauliflower Nuggets

  • 3/4 cup of your favorite beer, or sparkling water

  • oil, for frying

  • 3/4 cup Gefen BBQ Sauce, plus more for serving

  • store-bought honey mustard or lemon garlic dressing, for dipping

Directions

1.

In a large bowl, mix the flour, paprika, cayenne, baking powder, and a pinch of salt. Add the beer, mixing until just combined. Add the cauliflower and toss well to evenly coat all the florets.

2.

Heat one to two inches of oil in a large skillet over medium-high heat. Fry the cauliflower in batches for four to five minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. This will keep the cauliflower crisp. (These can also be baked. See directions below.)

3.

Drizzle the cauliflower nuggets with barbecue sauce. Add honey mustard or lemon garlic for dipping.

Notes:

The cauliflower can be baked instead of fried. To bake, preheat the oven to 450 degrees Fahrenheit. Rub a baking sheet with olive oil. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and bake 20 to 25 minutes, until just tender, flipping halfway through cooking. Don’t overbake. The cauliflower should still have a bite to it.

Credits

Photography and Styling by Chay Berger

Barbecue Beer-Battered Cauliflower Nuggets

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Ilana Friedman
Ilana Friedman
14 days ago

Do you thaw the florettes first?

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Chana Fox
Admin
Reply to  Ilana Friedman
11 days ago

Hi Ilana,
No need to thaw.

Thanks,
Chana Tzirel from Kosher.com