I’ve been on the hunt for a baked, crispy battered cauliflower. I tested out a few different batters to see which one would satisfy my requirements.
The criteria I wanted to fulfill was:
- Baked
- Stays crisp in a variety of sauces
- Uses basic pantry ingredients
It turns out, all of the batters I tested turned out crispy but paired better with different sauces. I was inspired to try this test when I saw Half Baked Harvest’s recipe for Beer Battered Cauliflower Nuggets, which look amazing as well and I will definitely be trying. I had also purchased a bag of rice flour to use and hadn’t found enough uses for it, until now!
I seasoned all of the batters in the same way, with onion and garlic powders so that they will pair well with almost any sauce. Each recipe should be enough for one head of cauliflower. I love that these recipes use basic pantry ingredients. I ended up using lime flavored sparkling water because that is all we had, but I didn’t notice the lime flavor at all in the battered cauliflower.
Flour batter
- 1 cup all-purpose flour
- 1 cup sparkling water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp canola oil
Flour batter results
The flour batter resulted in a thick all-around coating for the cauliflower. It had maximum coverage and was crispy, yet puffy, almost like a crispy pancake. This one would work best for a “wing” style cauliflower, with buffalo or BBQ sauce.
Rice flour batter
- 1 cup rice flour
- 2 cups sparkling water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp canola oil
Rice flour batter results
The rice flour batter had a loud, hard crunch. It has great coverage, similar to the all-purpose flour battered cauliflower. It reminded me of tempura, except not as light and fluffy. I enjoyed this one with a light, soy dipping sauce.
Soy dipping sauce for rice flour battered cauliflower
- 1/4 cup soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp ginger, chili, garlic paste (or more if you like it spicy)
- 1/2 tsp sugar (add more if you like a sweeter sauce)
- 1 Tbsp. rice vinegar
Cornstarch batter
- 2 cups cornstarch
- 1 cup sparkling water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp canola oil
Cornstarch batter results
The cornstarch batter was light and dripped off of the cauliflower, pooling at the bottom. This resulted in a roasted cauliflower with a crunchy base. With that said, the coverage was minimal, so if you’re looking for a light batter with a bit of crunch, this one is for you. I enjoyed this one with a sweet and sticky sweet chili sauce.
Baking the cauliflower
I baked all of the different batters at the same temperature (425 degrees F) for the same amount of time (20 minutes) and the crispiness was quite similar. I did not flip them, as I didn’t want any of the batter to crumble off if it wasn’t yet fully cooked. If you like your cauliflower soft, I would extend the cooking time to 25-30 minutes.
Meal prep tips for battered cauliflower
The reason I wanted to find a battered cauliflower that bakes well, is because baking is what I like to call a “hands-off” cooking method. Which means, while the cauliflower is baking, I can use my hands for prepping other meal components or completing other tasks while I wait.
If you were going to make this on a weeknight and wanted to prep the ingredients ahead of time, you could chop the cauliflower, and measure out the dry ingredients for the batter to speed things up.
If you’re making this as an appetizer and don’t use the whole head of cauliflower, you could add it to this mac and cheese, or these lunch bowls.
