One of our favourite neighbourhood pubs used to serve the most amazing cauli beignets. I was shocked and deeply saddened when I tried to order them recently and was told they are no longer on the menu (cue sad music).
So, I decided to take matters in my own hands and make my own version! A less-deep fried, uber salty version. They were ridiculously easy to make, and you could easily substitute another veggie like broccoli instead if you prefer.
True story: We ate them up so fast (even my non-veggie loving toddler) that I forgot to take a nice shot of them, so I had to use this horrible blurry screenshot from my Instagram Story video.
- 1 1/4 cups flour
- 1 1/4 cups milk
- 1 tbsp baking powder
- 1/2 tsp garlic powder (or 1 minced clove of garlic)
- 1 egg
- 1 small head of cauliflower, washed and cut into golf-ball sized pieces
- avocado oil for frying
Dipping Sauce (no directions needed- just mix!)
- 1/4 cup plain yogurt (a nice fatty one)
- 1 tbsp mayo
- big squeeze of lemon
- 1/2 tsp honey
- hot sauce (whatever kind you like- maybe omit this if for the kids)
- salt to taste
- Mix first 4 beignet ingredients together to make the batter. Add chopped cauli into the batter and mix until well coated.
- Add a decent amount of oil (~2 tbsp, more if needed) to pan and heat to medium.
- Spoon battered cauli onto pan carefully. Cook for ~5-6 mins. until golden brown. You will need to rotate each piece after a min. or two (since the cauli is a funny shape) so that it is well cooked from all angles.
- Once fully cooked, remove from pan and place onto paper towel-lined plates. Gently salt and serve with dipping sauce. Nom nom!