Past Recipes
Crispy Cauliflower

Crispy Cauliflower with Homemade Barbecue Sauce and Sour Cream–Dijon Slaw

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Breaded and fried describes most of our favorite foods for watching a big game. Chef Liz brings vegetables to the party with trendy cauliflower, coated in panko and shallow-fried until golden and crisp. A sweet and tangy homemade barbecue sauce (with optional kick from Cholula hot sauce) is ideal for dunking.

  • Vegetarian
  • Stovetop Only
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 590
  • Protein 14g
  • Total Carb 58g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • head little gem lettuce
    • 1
    • head little gem lettuce
  • cauliflower florets
    • 12 ounces
    • cauliflower florets
  • breadcrumbs
    • 3/4 cup
    • breadcrumbs
  • dark brown sugar
    • 2 teaspoons
    • dark brown sugar
  • vegetarian Worcestershire sauce
    • 2 teaspoons
    • vegetarian Worcestershire sauce
  • jar ketchup
    • 1
    • jar ketchup
  • Cholula hot sauce
    • 1 packet
    • Cholula hot sauce
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • sour cream
    • 1 packet
    • sour cream
  • apple cider vinegar
    • 1 tablespoon
    • apple cider vinegar
  • shredded red cabbage
    • 1/3 cup
    • shredded red cabbage
  • shredded carrots
    • 1/3 cup
    • shredded carrots

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium high-sided pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Halve little gem lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse cauliflower and cut into 1 inch–wide florets, if needed.

  2. Dredge cauliflower

    Dredge cauliflower

    In a medium bowl, whisk 1 egg. In a separate medium bowl, combine breadcrumbs and ½ teaspoon salt. Dip cauliflower in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere. Transfer cauliflower to a plate. Rinse bowl from breadcrumbs and wipe clean for Step 4.

  3. Fry cauliflower

    Fry cauliflower

    In a medium high-sided pan, heat enough canola oil to reach ¼ inch up sides of pan over medium-high heat. When oil is shimmering, add 1 piece cauliflower to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry cauliflower in an even layer until golden, working in batches as needed, 2-3 minutes per side. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Season with salt.

  4. Make barbecue sauce

    Make barbecue sauce

    While cauliflower fries, to bowl from breadcrumbs, add brown sugar and Worcestershire sauce and whisk until sugar is mostly dissolved. Add ketchup, Cholula (skip or use half for less heat), and 1 packet Dijon mustard to bowl and whisk to combine. Season with ¼ teaspoon salt and pepper as desired. Set barbecue sauce aside until ready to serve.

  5. Make sour cream–Dijon slaw

    Make sour cream–Dijon slaw

    In a large bowl, whisk together sour cream, apple cider vinegar, remaining Dijon, ¼ teaspoon salt, and pepper as desired. Add slaw mix and little gem; toss well to coat.

  6. Plate cauliflower and slaw

    Plate cauliflower and slaw

    Divide crispy cauliflower and sour cream–Dijon slaw between serving plates. Serve barbecue sauce alongside for dipping or drizzle over top. Dig in!

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