Fried Cauliflower

Recipe from

Oxmoor House


1 medium head cauliflower
1 1/2 cups fine, dry breadcrumbs
1 teaspoon salt
2 eggs, beaten
Vegetable oil


Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water 10 minutes or until crisp-tender; drain.

Combine breadcrumbs and salt. Dip cauliflower in egg. Coat with breadcrumbs. Deep-fry in hot oil (375°) until golden brown. Drain well on paper towels. Serve immediately.

Serving Suggestions: Fried Cauliflower may be served with Mustard Dip Sauce or Horseradish Sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note