Imagine biting into a perfectly golden, crispy cauliflower floret that shatters with a satisfying crunch, then dipping it into a velvety smooth hummus that transports your taste buds straight to the sunny Mediterranean coast. This isn't just another recipe—it's a culinary adventure that transforms humble cauliflower into an irresistible appetizer that will have your guests begging for more. Get ready to elevate your cooking game with a dish that's as Instagram-worthy as it is delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup flour
- 1 cup breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
- 2 cups hummus
- Olive oil for frying
Instructions
- Begin by preparing the cauliflower. Rinse the head of cauliflower under cold water, then cut it into bite-sized florets. Pat them dry with a clean kitchen towel to remove excess moisture, which will help achieve a crispy texture when frying.
- Set up a breading station. In one shallow bowl, place the flour and season it with salt and pepper to taste. In a second bowl, beat the two eggs until well combined. In a third bowl, add the breadcrumbs, ensuring they are evenly distributed.
- Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan generously, about 1/4 inch deep. Allow the oil to heat up; you can test if it's ready by dropping a small piece of cauliflower into the oil. If it sizzles, the oil is hot enough.
- While the oil is heating, start the breading process. Take a cauliflower floret, dip it into the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all the cauliflower florets.
- Once the oil is hot, carefully add the breaded cauliflower florets to the skillet in a single layer. Avoid overcrowding the pan; you may need to fry them in batches. Fry the cauliflower for about 4-5 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
- While the cauliflower is frying, prepare the creamy hummus dip. In a serving bowl, place the 2 cups of hummus. You can use store-bought hummus or homemade if you prefer. If desired, drizzle a little olive oil on top of the hummus and sprinkle with paprika or chopped parsley for garnish.
- Once all the cauliflower is fried and crispy, arrange the florets on a serving platter alongside the creamy hummus dip. Serve immediately while the cauliflower is still warm and crispy.
- Enjoy your crispy fried cauliflower with the creamy hummus dip as a delicious Mediterranean-inspired appetizer or snack!
Tips
- Moisture is the enemy of crispiness! Always pat your cauliflower florets completely dry before breading to ensure maximum crunch.
- Use a deep-fry or candy thermometer to maintain oil temperature around 350-375°F for consistent, golden-brown results.
- Don't overcrowd the pan when frying—this drops the oil temperature and leads to soggy, greasy cauliflower.
- For extra flavor, try adding herbs like dried oregano or za'atar to your breadcrumb mixture.
- If you want a healthier alternative, you can bake the breaded cauliflower at 425°F for 25-30 minutes, flipping halfway through.
- Let the fried cauliflower drain on a wire rack instead of paper towels to prevent sogginess.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 95mg
