Lebanese Fried Cauliflower

Cauliflower is such a beloved star in the world of vegetables, and it is a Lebanese classic when fried to a light crispiness and served with garlicky tahini sauce. My mother always reminisced about the way her mother made fried Lebanese cauliflower, coated in a cinnamon-spiced batter and pan-fried.

My lighter version here is also traditional, and simply fries big, meaty par-cooked florets to golden brown crispiness. My deep-frying method will yield the crispiest exterior, but I provide an air fryer method for an even lighter option and slightly different taste, too. Nothing beats the crispy joy of making fried treats at home. That’s because unlike at a restaurant where often they sit under a heat lamp before you get them, you can eat them immediately at home! That’s when they are still very hot and at their crispiest.

The Ingredients You’ll Need

These are just a few notes about the key components. Please be sure to scroll down to the recipe card for the complete details! 

• Cauliflower – The star of the show! I much prefer to buy the whole head and cut it into florets myself rather than buying a bag of pre-cut cauliflower. Those bags hold lots of tiny pieces of cauliflower, and most of the florets are small. That isn’t great for this recipe.
• Oil – Make sure to use a neutral-tasting oil for frying, ideally one with a high smoke point. I like to use expeller-pressed organic canola oil. Any vegetable oil is ideal; but, you can also use olive oil if you like.
• Dipping sauce such as Tahini Sauce – This is a simple mix of tahini, lemon juice, garlic, salt, and ice-cold water.

How to Make Fried Cauliflower (2 Ways!)

Begin by preparing your cauliflower. Cut out the core, and cut the head into large florets, about 3 inches in size.

It’s also helpful to par-cook the florets very briefly in lots of salted water. This flash-cooking with salty water imparts a lot of flavor to the cauliflower and makes the cauliflower much more tender. It also allows for shorter frying time. Don’t want to fry? If you’re looking for a great roasted cauliflower recipe, try my Cauliflower Shawarma.

I like to use a smaller pot to fry in, so I don’t need to use as much oil to get the depth of oil needed. In that case, just fry in smaller batches of 2 or 3 at a time. 

1. Heat oil to 375°F, and keep it there by letting it rest to come back up to temperature for a minute between batches. Likewise, if the temp gets too hot, remove the pot from the heat until it cools back to 375°F.
2. Use a slotted spoon to slowly lower cauliflower pieces into the oil, making sure they’re all fully submerged. Monitor the cauliflower closely; you’ll want to see a beautiful golden brown color developing, indicating that they are ready to be removed from the oil.
3. Transfer the cooked pieces to a paper towel-lined plate to absorb excess oil, and repeat, frying the remaining cauliflower.

Air Frying

Air frying works here! The results are a little different than frying, with more of a roasted cauliflower experience, but delicious crispy cauliflower nonetheless!

1. Follow the method here for par-cooking the cauliflower.
2. Preheat the air fryer to 400°F.
3. In a large bowl, coat the cauliflower florets with neutral oil. Season with a pinch of salt, black pepper, garlic powder, or any seasoning that sounds good.
4. Air fry in batches for about 10 minutes, stopping to shake the basket and turn the cauliflower as it cooks.

Serving Suggestions

You may have found your new favorite way to enjoy cauliflower, as crispy fried cauliflower! You can serve it as a vegetable side dish alongside your main meal, such as lamb burgers, simple 7 spice chicken, or marinated flank steak.

You can even use the fried cauliflower as a filling for a pita wrap, including drizzles of the tahini sauce, turnip pickles, and other pickles, fresh mint, sumac onions or pickled onions, and cucumbers, you name it.

Or, enjoy it as an appetizer or snack at your next gathering. It makes a great vegetarian alternative to heavier dishes like baked chicken wings. Consider presenting your fried cauliflower on a baking sheet with a squeeze of lemon juice and some lemon wedges for an extra pop of fun, color, and flavor. 

Remember that it can be paired with your favorite dipping sauce, such as hot sauce, a rich homemade tartar sauce,  spicy buffalo sauce, creamy ranch sauce, Labneh Green Goddess sauce, tzatziki, or sriracha. Or, try grating Parmesan cheese on top.

Storage Tips

If you happen to have any leftover fried cauliflower, you can store it in the refrigerator for up to 3 days. The cauliflower won’t return to its fresh, just-fried state, but will still be delicious.

Allow the fried cauliflower to cool down to room temperature before storing. Place the cooled cauliflower in an airtight container lined with paper towels to absorb any excess moisture, which helps prevent sogginess. 

The best way to reheat and refresh the cauliflower is in a hot frying pan with a little olive oil over medium-high heat to sauté and help restore that crispy texture. You can also warm them up in the oven or even eat them cold. 

More Delicious Veggies

• Fried Eggplant
• Broccolini with Pine Nuts
• Grilled Vegetables
• Fried Zucchini