{"id":1987710,"date":"2024-05-01T18:18:46","date_gmt":"2024-05-20T17:29:51","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1987710"},"modified":"2024-05-20T12:30:25","modified_gmt":"2024-05-20T17:30:25","slug":"crispy-cauliflower-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crispy-cauliflower-recipe\/","title":{"rendered":"Crispy Cauliflower"},"content":{"rendered":"

Crispy foods are all the rage. Crispy chickpeas<\/a>, crispy rice<\/a>, crispy potatoes\u2014you name it, there’s a crispy recipe for it! Crispy cauliflower is next up on the docket, and even if you’re not normally a cauliflower lover, we think you may just become one when it’s prepared this way.<\/p>\n

Each floret is tender as you bite into it, while the edges stay crispy and golden brown. What’s not to love? Here’s how to make crispy cauliflower that provides a satisfying crunch<\/em> with every bite.<\/p>\n

How to Prep the Cauliflower<\/h2>\n

Cutting cauliflower can easily become a mess. If you cut straight down into a head, it can crumble everywhere, causing tiny flowerets to roll off the counter. Soon you’re forced to add vacuuming to your to-do list!<\/p>\n

It’s best to have a game plan. Prepping this cruciferous veg doesn’t have to be a pain if you know how to cut cauliflower<\/a> properly. As we learned from Ina Garten: First, turn the cauliflower head upside down and cut out the core. Next, pull off the big florets from the head and separate them into smaller flowerets. Finally, cut through the remaining stems to make bite-sized pieces. Simple as that! No vacuuming required.<\/p>\n

Crispy Cauliflower Ingredients<\/h2>\n