Cajun-Fried Cauliflower
photo by Nimz_
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 head cauliflower
- 3 ounces crab boil seasoning (net-bag kind)
- 1⁄2 tablespoon salt
- 4 eggs (well beaten)
- 1⁄3 cup lemon juice
- 4 cups dry breadcrumbs
- 1 1⁄2 tablespoons cajun seasoning (Tony Chachere's or Emeril's Essence)
- 24 ounces cooking oil
directions
- Wash head of cauliflower.
- Place cauliflower in a large pot with enough water to cover.
- Add the bag of crab-boil, and the salt to the water.
- Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes "fork tender".
- 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).
- Remove cauliflower from the water and drain.
- Cut cauliflower into florets.
- Place breadcrumbs in a large bowl and mix in the Cajun seasoning.
- Mix together the beaten eggs and the 1/3 cup lemon juice.
- Heat enough oil to deep fry the cauliflower to 350°F.
- Coat each floret in the egg mixture, and then dredge in the breadcrumbs.
- Deep fry until breadcrumbs turn golden brown, about 2-3 minutes.
- Drain well on paper towels.
- Serve with your favorite dipping sauces if desired.
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Reviews
-
OMG... so good that I'm munching on it now and didn't want to wait to review. I made some changes based on what I had, but followed the directions to boil, then cook a second time. I had Old Bay, but not a thing of crab boil, so I used that in the water, then rinsed the excess off after the cauliflower sat a few minutes in the water. I had a very small head of cauliflower that probably should have boiled less time. I then changed the directions so I could bake this rather than fry. I preheated the convection oven to 425', then did the egg/lemon wash, and breaded in cajun seasoned panko. Drizzled melted coconut oil over the whole thing, then baked 15 minutes, flipped them, and baked about 5 more. Crispy, spicy, and delish! I'm already putting cauliflower on the shopping list so I can make this again, but will get the crab boil to see how different it tastes. Thanks for sharing!
RECIPE SUBMITTED BY
Recently moved to New Mexico from South-East Texas. What can I say, I LOVE to cook! My screen name came from my husband Bert. He calls me his Kitchen Witch, because he says that I "make magic" in the kitchen.Bert works in Emergency Medicine in a local E.R.(That's what brought us here to New Mexico.) He has worked Emergency for about 27 years now, and I call him my "working class hero".(In reference to the John Lennon song.) I have 5 awesome children, 2 step-sons, 2 sons, and a daughter, who because she is the youngest and the only girl, thinks she is a princess.(oh no, she's not spoiled!) I come from a long line of people, on both sides of the family, who were wonderful and creative cooks. I guess that explains my love of cooking and feeding people.I truly get a thrill out of serving food to people who enjoy it.I also love to read, and consume books and information ravenously.I absolutely adore a great mystery.I also would have a hard time surviving without music! I like most all music, from The Beatles, to old Blues(Robert Johnson rocks!) ,to Loreena McKennitt,and Phoebe Snow.I am currently a house wife, due to our recent move.Before that, I worked for several years with abused children in an RTC.(Residential Treatment Center.) My pet peeves are small-minded,prejudiced,mean people and wastefulness. Growing up, my Father taught us that to waste food was a sin when there are so many people in the world starving.I guess that one really stuck with me.I love to meet people with common interests,so Zmail me any time!<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif">
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