Italian Fried Cauliflower
Vegetables, Appetizer
Simple

Italian Fried Cauliflower

Bisquick batter with Romano and parsley coats blanched cauliflower, pan-fried until golden.

"Crispy, cheesy, and golden — this fried Italian cauliflower is comfort food at its finest!" - Alexia

40 Minutes
Total Time
6
Servings
Simple
Level

Ingredients

  • 1 head cauliflower (cut into 1-inch florets)
  • 2 cups Bisquick mix
  • 2 large eggs
  • 1 1/4 cups whole milk (1 cup for batter + 1/4 cup reserved)
  • 1 cup chopped fresh parsley
  • 1 cup grated Pecorino Romano cheese
  • Paprika (to taste)
  • Garlic powder (to taste)
  • Garlic salt (to taste)
  • Cracked black pepper (to taste)
  • 2 cups olive oil (for pan frying)

Instructions

1

Prepare the Cauliflower

Wash the cauliflower and remove stems and leaves. Cut into 4 quarters, then into uniform 1-inch pieces. Blanch or steam for about 5 minutes until fork tender but still firm (al dente). Remove from heat and set aside to cool slightly.

2

Make the Batter

In a mixing bowl, combine 2 cups Bisquick, 2 eggs, and 1 cup whole milk. Mix well. Add grated Pecorino Romano cheese and chopped fresh parsley, stirring until combined. Season to taste with garlic powder, garlic salt, cracked black pepper, and paprika. Add the reserved 1/4 cup milk if needed to achieve a smooth, slightly loose batter.

3

Fry the Cauliflower

Heat olive oil in a non-stick skillet over medium heat, just enough to coat the bottom of the pan. Dip each cauliflower piece into the batter, ensuring full coverage, and place directly into the hot oil. Cook in small batches without overcrowding.

4

Cook Until Golden

Using tongs, rotate the cauliflower pieces until all sides are golden brown and crisp. Remove from the pan and place on a paper towel-lined plate to absorb excess oil.

5

Serve and Enjoy

Serve warm as an appetizer or side dish. Crispy, cheesy, and flavorful — a true Italian classic!