So far I tried making a flour based coating and frying it and I’ve tried frying it for 5 mins before putting it in the oven. Neither option was successful.
So far I tried making a flour based coating and frying it and I’ve tried frying it for 5 mins before putting it in the oven. Neither option was successful.
I don’t think cauliflower has the sugar or the protein to crisp up on its own with just fire, you would probably need to rely on some form of coating that includes sugar or deep fry it with some batter in which case the textural element would come from the batter and not the cauliflower. Maybe I could offer some more specific advice if I knew what was the context of you making this.
I’m not entirely sure tho.
I can’t say I’ve ever tried to crisp it, I have cooked the shit out of it and can’t really think it if crisping. Even coming out brown in an oven or a skillet I still don’t think I’d say it’s ever crispy, you’d have to put something heavier in the breading, I’d try panko?
I would actually consider:
Not cutting up florets and cut it with as much surface area as you can so there’s surface area to hit your pan/ grill/ baking sheet.
Maybe consider a simple syrup solution applied to the cauliflower and then browned. The sugar on the surface ought to provide the required texture.
That is actually something I planned on trying. I often fry chicken and add some balsamico and honey or lately sweet chilli sauce to glaze it, and I thought of trying this with cauliflower for a change.
Interesting. Hadn’t thought of simple syrup. I love ordering crispy cauliflower bites when I am out and now that I’m thinking about it they do tend to often have a glaze.