Buttermilk friend cauliflower with a side of yogurt sauce on a marble countertop.

Buttermilk Parmesan Fried Cauliflower

Recipe by Marcia Stanley, MS, RDN, Culinary Dietitian

Prep time 45 minutes
Cook time 3-5 minutes
Servings 15

Ingredients

Dip

1 cup sour cream or plain Greek yogurt
2 tablespoons chipped fresh chives
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper

Veggies

6 cups small cauliflower florets (about 1 small head)
1 1/2 cups all-purpose flour, divided
1/2 cup grated Parmesan cheese
1/2 cup yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
2 cups low-fat buttermilk
Oil for frying
Salt (optional)

Just a little bit retro, but incredibly good, fried cauliflower coated in a buttermilk-Parmesan batter is pure indulgence. Chive dip adds a refreshing contrast to the deep-fried flavor.

Instructions

For dip, in small bowl stir together sour cream or yogurt, chives, lemon juice, garlic powder, 1/8 teaspoon salt and pepper. Cover and refrigerate until needed.
In medium bowl toss together cauliflower and 1/2 cup of the flour.
In another medium bowl stir together the remaining 1 cup flour, Parmesan cheese, cornmeal, sugar, 1/4 teaspoon salt and baking soda. Whisk in buttermilk until smooth.
Pour oil into a Dutch oven until it is 2 inches deep. Heat to 365°F.
Shake excess flour off cauliflower pieces. Dip into buttermilk batter. Fry cauliflower, 8 or 9 pieces at a time, in the hot oil for 3 to 5 minutes or until coating is golden brown, pushing pieces under oil as needed. Remove cauliflower pieces with slotted spoon or metal spider. Drain on paper towels. Transfer to a baking sheet. Keep warm in 250°F oven while frying remaining cauliflower.
To serve, sprinkle cauliflower lightly with additional salt (if desired). Serve with dip.