Fried Cauliflower with Chimichurri
Crisp, golden-fried cauliflower florets paired with a vibrant, tangy Argentinian chimichurri sauce make for an irresistible vegetarian appetizer or side dish.
Ingredients
- •1 medium head cauliflower (about 1.5 lbs / 700g), cut into bite-sized florets
- •1/2 cup cornstarch (60g)
- •1/2 cup all-purpose flour (60g)
- •1 teaspoon garlic powder
- •1/2 teaspoon smoked paprika
- •1 teaspoon fine salt, divided
- •1/2 teaspoon black pepper
- •3/4 cup cold sparkling water (180ml)
- •3 cups neutral vegetable oil for frying (720ml)
- •1 cup fresh flat-leaf parsley, finely chopped (30g)
- •2 tablespoons fresh oregano leaves, finely chopped
- •4 cloves garlic, minced
- •1 small red chili or Fresno pepper, seeded and finely diced
- •1/3 cup extra virgin olive oil (80ml)
- •2 tablespoons red wine vinegar
Instructions
- 1
Prepare the chimichurri sauce by whisking together the chopped parsley, fresh oregano, minced garlic, diced red chili, extra virgin olive oil, red wine vinegar, 1/2 teaspoon salt, and black pepper in a bowl; set aside at room temperature for 15 minutes to let flavors meld.
- 2
Wash the cauliflower florets and pat them completely dry using paper towels.
- 3
In a large bowl, whisk together the cornstarch, all-purpose flour, garlic powder, smoked paprika, and remaining 1/2 teaspoon of fine salt.
- 4
Pour in the cold sparkling water and whisk gently just until a smooth batter forms.
- 5
Heat the neutral vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- 6
Dip the cauliflower florets into the batter in small batches, shaking off any excess batter.
- 7
Carefully lower the battered cauliflower into the hot oil and fry for 4 to 5 minutes, turning occasionally, until light golden brown and extra crispy.
- 8
Use a slotted spoon to transfer the fried cauliflower to a wire rack set over a baking sheet to drain.
- 9
Arrange the hot cauliflower on a platter and spoon the freshly prepared chimichurri sauce generously over top just before serving.
💡 Chef tips
- Ensure the cauliflower is thoroughly dried before dipping into the batter, as excess moisture prevents the coating from sticking and becoming crispy.
- The chimichurri sauce can be made up to 2 days in advance and kept in the fridge; allow it to come to room temperature before spooning over warm cauliflower.
- For an air-fryer alternative, toss dry florets with 2 tablespoons of oil and 3 tablespoons of cornstarch, then air-fry at 400°F (200°C) for 15 minutes until browned.
✅ How it should turn out
The finished dish presents shatteringly crisp, golden cauliflower bites coated in a bright, herbaceous green sauce bursting with garlic, red pepper, and tangy vinegar aromas.