Fried Cauliflower, Ukrainian-Style (VIDEO)

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Cauliflower was never considered fancy in our family. It was seasonal, abundant, and versatile—but in our home, it had just one destiny: fried. That was the only cauliflower recipe my mom ever made. I know it sounds a little crazy—how could such a beautiful, healthy vegetable be used in only one way? But the truth is, until I moved out on my own, every meal was cooked by my mom. And while she was a good cook, she wasn’t exactly adventurous when it came to food.

It was her favorite for quick summer lunches or as a side dish for a meatless dinner. We didn’t deep-fry it—just pan-fried the florets in a bit of oil until they turned golden and tender-crisp.

It’s a humble dish that doesn’t pretend to be more than it is—and that’s exactly what makes it so good. It even has a subtle, savory flavor that reminds me a bit of fried fish, making it a surprisingly satisfying stand-in for a simple fish-and-chips-style meal.

When I used to work in restaurant, I found prepping endless boxes of vegetables very mindful and therapeutic. Cooking vegetables is still one of the most satisfying things I do in my kitchen at home, and I find it even more satisfying now that I am married to a man who has been picky eater since he was little. Because of him, I am constantly on the lookout for Eastern European dishes (still trying to impress!). You will find a lot of my favorites here, like Potato Cakes, Potatoes and Chanterelles, Pirozhki with cabbage. And many more you can find here.

What Do I Love About This Fried Cauliflower?

Besides being a nostalgic childhood flavor that instantly brings me back home, this dish has so much going for it.

It’s a fantastic way to serve vegetables—especially to someone who’s not usually a fan. The crispy edges, the golden color, the simple seasoning... it’s hard to resist.

It’s easy, quick, and made with just a few ingredients.

And best of all? It works beautifully as either an appetizer or a side dish.

More recipes for Cauliflower

Inna's Savory Winter Soup with Beef Stock

Cheesy Cauliflower "Mashed Potatoes"

Creamy roasted Parsnip and Cauliflower Soup, topped with Mushrooms

What oil should I use for frying cauliflower florets?

When it comes to high-heat cooking and baking, I prefer using stable fats like avocado oil, coconut oil, lard, ghee, duck fat, or tallow. These options hold up well under high temperatures and offer better overall health benefits.

Generally speaking, I try to avoid seed oils—like canola, soy, vegetable, corn, and safflower—whenever possible.

How to serve these fried cauliflower?

 Simple & Classic

• With a dollop of sour cream or Greek yogurt – just like we did at home.

• Sprinkle with flaky salt, fresh herbs (like dill or parsley), and a squeeze of lemon.

• Or make a paprika sauce (the recipe you will find bellow) my husband's favorite sauce for this application and not only.

Let's do it...

Ingredients for the Fried Cauliflower

1 head of cauliflower

1 tablespoon & 1 teaspoon pink salt (for blanching cauliflower & for the batter)

1 teaspoon white or black pepper

1 teaspoon paprika

1 teaspoon baking soda

1 teaspoon garlic powder

6-8 hipping tablespoons all-purpose flour

1 cup plain kefir or buttermilk

Ingredients for the Paprika Sauce

1/2 cup mayonnaise (I used avocado mayo in the video)

2 tablespoons ketchup

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon apple cider vinegar (optional)

Oil for frying (I used avocado oil in the video)

Herbs for garnish (optional)

Directions

• Prepare the Cauliflower

  • Bring a pot of salted water to a boil.

  • Meanwhile, cut the cauliflower into florets.

  • Add the florets to the boiling water and cook for a few minutes, just until a knife slides in easily. Do not overcook.

  • Remove the cauliflower with a slotted spoon and place on a clean kitchen towel to cool and absorb excess moisture.

• Make the Batter

  • In a bowl, whisk together: Flour, Kefir, Baking soda, Salt, Black pepper, Garlic powder, Paprika.

  • The batter should be about the consistency of pancake batter.

• Fry the Cauliflower

  • Heat oil of your choice in a deep pan (avocado oil was used in the video).

  • Dip each cooled floret into the batter, then carefully place into the hot oil.

  • Fry until golden brown and crispy.

  • Transfer to a paper towel to drain excess oil.

• Make the Paprika Sauce

  • In a bowl, whisk together all sauce ingredients until smooth.

• Serve

  • Serve the crispy cauliflower hot with the paprika dipping sauce on the side. ENJOY!

  I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon, or Pinterest