Midday Fix: Chicken Fried Cauliflower

Midday News

Executive Chef Kristen Burman


Oaken Bistro + Bar

200 N. Field Dr., Lake Forest


Now through July 7, those that dine with the new restaurant will receive 50% off their meal.

The venue has also prepared a prix-fixe offering for Mother’s Day brunch.



For cauliflower:

1 large head cauliflower

2-3 Tablespoons olive oil

1 Teaspoon kosher salt

1 teaspoon freshly ground pepper

2 Cups buttermilk

For dredge:

1.5 Cups cornflakes, pulverized

2 Tablespoons paprika

1 Tablespoon freshly ground black pepper

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 Tablespoons salt

1 Cup All-purpose four

1/4 Cups cornstarch

2 Tablespoons baking powder


Preheat your oven to 450 degrees. 

Cut the cauliflower into bite-sized florets (you can also buy florets pre-cut in most markets).  Toss with olive oil, salt & pepper.  Spread evenly on a sheet pan in one layer and roast until lightly browned, about 5 minutes.  Once cooled, remove to a bowl with the buttermilk.

Preheat your fryer to 350 degrees.  (pot with oil)

Coat the cauliflower with the buttermilk in the bowl.  Working in batches using a slotted spoon, remove florets from the buttermilk, allowing the excess to drain.  Toss the cauliflower with the dredge mix, evenly coating each piece.  Fry at 350 degrees for 3-4 minutes, until brown and crispy.  Briefly drain on a clean paper towel.  Serve in your favorite bowl or platter with ranch, green goddess or your favorite creamy dressing!

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Latest News

More News