Cajun-Fried Cauliflower

Total Time
20 mins
30 mins

This recipe originally came from my Cajun great grandmother. She didn’t speak any English, but her cooking always received that universally understood "Mmmm!" I have modernized the recipe, by using purchased crab-boil and Cajun seasoning, instead of her multitude of mixed spices. (Prep. and cook times are a "guesstimate").

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  • 1 head cauliflower
  • 3 ounces crab boil seasoning (net-bag kind)
  • 12 tablespoon salt
  • 4 eggs (well beaten)
  • 13 cup lemon juice
  • 4 cups dry breadcrumbs
  • 1 12 tablespoons cajun seasoning (Tony Chachere's or Emeril's Essence)
  • 24 ounces cooking oil


  1. Wash head of cauliflower.
  2. Place cauliflower in a large pot with enough water to cover.
  3. Add the bag of crab-boil, and the salt to the water.
  4. Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes "fork tender".
  5. When cauliflower becomes tender, remove from heat and allow cauliflower to "soak" in the spice for about 3-5 minutes (the longer it soaks, the spicier it gets).
  6. Remove cauliflower from the water and drain.
  7. Cut cauliflower into florets.
  8. Place breadcrumbs in a large bowl and mix in the Cajun seasoning.
  9. Mix together the beaten eggs and the 1/3 cup lemon juice.
  10. Heat enough oil to deep fry the cauliflower to 350°F.
  11. Coat each floret in the egg mixture, and then dredge in the breadcrumbs.
  12. Deep fry until breadcrumbs turn golden brown, about 2-3 minutes.
  13. Drain well on paper towels.
  14. Serve with your favorite dipping sauces if desired.