First, cut and clean the cauliflower into florets. Then add the florets to a pan with sufficient water and ½ tsp of salt. Cook the cauliflower until they are half done. Turn off the flame. Drain the water and keep the cauliflower florets aside.
Now, heat the oil for frying. While the oil is heating up, we will prepare the ingredients needed for coating. Take the all purpose flour in a separate bowl. Similarly, take the thick buttermilk in a separate bowl.
Add the remaining ingredients (panko, cheese, seasoning, pepper and garlic salt) to a bowl/plate. Mix well until combined. Keep aside.
Once the oil is hot, take one of the cauliflower florets. Drop it into the bowl with all purpose flour and gently toss so that the flour is coated over the floret. Gently tap to remove any excess flour.
Now, dip the floret into the buttermilk. Gently turn it around to ensure that the buttermilk completely coats the floret. You can use a fork to keep you hands clean. Gently tap to remove any excess buttermilk.
Now, drop the floret into the cheese breadcrumb mixture. Toss the floret until the mixture evenly coats the florets. Gently pat with your fingers so that the mixture sticks to the florets. Gently tap to remove any excess cheese breadcrumb mixture.
Fry the cauliflower floret until nicely golden in color. Drain excess oil on a paper towel. Repeat the above steps for the remaining cauliflower florets.
Serve hot with your favorite dip.
Notes | FAQ
- Since the parmesan cheese is already salt, do adjust the garlic salt quantity accordingly.- Do fry the florets in batches.- Oil should be at the right temperature for frying. If too hot, the florets will brown quickly. If too cold, the coating with come out of the floret.- Do not over cook the cauliflower. It should be crunchy.