Cajun-Fried Cauliflower

READY IN: 50mins


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


  • 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.