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


  1. Mix first 4 beignet ingredients together to make the batter. Add chopped cauli into the batter and mix until well coated.
  2. Add a decent amount of oil (~2 tbsp, more if needed) to pan and heat to medium.
  3. 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.
  4. Once fully cooked, remove from pan and place onto paper towel-lined plates. Gently salt and serve with dipping sauce. Nom nom!



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