fried cauliflower with dill yogurt sauce

fried cauliflower with dill yogurt sauce |

This is it!

I’ve found a way to balance out all the green salads I’ve consumed in a lifetime!

And now, I won’t waste last week’s sunchoke oil…

Did you know that you can re-use fry oil?

One of the reasons I don’t fry is because it’s annoying to clean. Grease gets all over the place. It’s hot. And there’s that huge pot to scrub.

Plus, one must figure out how to dispose of the oil correctly once it has cooled down. Usually, I pour it into an old (empty) coffee can and store it under the sink. I top it off when necessary. It’s funny- everyone in my family has a coffee can under their sink. I think it’s the same brand too…

Although it’s a convenient and tidy disposal, I can’t stand opening the lid. You get this wafting reminder of the last thing you fried.

So stinky.

Back in my restaurant days we were taught to re-use the fry oil. It was too much of a costly process to dump out the fryolators (real name) on a daily basis. We changed it every other day.

To be clear, I’m not talking about re-using stinky coffee can oil. I’m talking about re-using clean fry oil.

I’m not sure of its technical expiration or how long you’re supposed to keep fry oil; mine was a day old and it worked fine. Obviously, if your oil looks suspicious or smells funny don’t use it.

Do as I say, not as I do.

So, what was round #2?

fried cauliflower with dill yogurt sauce |

(my husband is going to leave me).

Fried cauliflower!

They taste like chicken cutlets, minus the chicken. Or, naked cauliflower parmesan. Crispy, crunchy, seasoned bread crumb outside with a yummy veggie center. I fried some fresh parsley and lemon slices to go along with it.

Is this still considered a superfood?

And for dipping, I made a dill yogurt sauce. I used this to top roasted fish later that night for dinner.

What have you been cooking lately?

fried cauliflower with dill yogurt sauce
Prep time
Cook time
Total time
  • 1 quart vegetable oil
  • 1 medium cauliflower, about 4-5 cups of florets
  • 2 extra large eggs
  • ¼ c. flour
  • 2 c. Italian-style whole wheat seasoned breadcrumbs
  • 1 c. ground parmesan cheese
  • salt, to taste
Dill Yogurt Sauce
  • ½ c. mayonnaise
  • ½ c. fat free greek yogurt
  • zest of 1 lemon
  • 2 tbsp. lemon juice
  • ½ garlic clove
  • ¼ c. roughly chopped fresh dill
  • handful of fresh parsley
  • 1 lemon, sliced
  1. In a medium-sized pot, add the oil to come up about half way up the sides. Warm the oil over moderate heat until it reaches 375 F. Use a thermometer if you have one.
  2. Grab a large plate and line it with paper towels.
  3. For the yogurt sauce, combine all of the ingredients except the dill in a mini food processor. Blend until smooth. Stir in the dill and set aside.
  4. Remove the large stem of the cauliflower. Run your knife around the center core and pull it out. Cut the cauliflower into bite-sized florets.
  5. For the batter, whisk the eggs and flour in a large bowl.
  6. Add the bread crumbs and parmesan cheese to another bowl.
  7. At this point, your oil should be ready. Check the temperature by dropping a small piece of cauliflower into the pot; if it floats you're ready to fry. If not, wait for it to heat up.
  8. Dip the florets into the batter shaking off the excess as you go. Then dunk into the crumb mixture.
  9. Gently add to the hot oil. Fry, stirring occasionally (so they don't stick) until golden. Do not over crowd the pot! The oil bubbles will rise and spill onto your stove.
  10. Using a slotted spoon, transfer the cauliflower to your lined plate.
  11. Sprinkle with salt while hot.
  12. Repeat with the remaining florets.
  13. Right before serving, add the parsley and lemon slices to the pot. Fry until crispy.
  14. Serve your fried cauliflower warm with the dill yogurt sauce on the side. Top with crispy parsley and lemon.



  1. says

    I always used to toss the oil after one use until reading that it could be reused. A few weeks ago, I made fried chicken with the used oil (kept in a mason jar) and I felt so thrifty. LOVE this recipe!

    • Emilie says

      See? It’s a useful tip, right? There’s no reason to chuck it, especially if it’s still is good condition. Yay! xo

  2. says

    I am a total cauliflower fan but it’s true not many other people enjoy it, it seems like. I love this sauce too. It would be great for a veggie dip in general!

    • Emilie says

      I’m really into dill at the moment. And you’re right, it makes a great dip for veggies in general. We had it with fish and roasted potatoes and I smeared it all over my plate. I’m not kidding. Oh, and I added chopped pickles to make it like a faux tartar sauce. So good.

  3. says

    haha, superfood or not, this fried cauliflower is legit!!! looks so good!!! and my mom always did that when we were growing up, saved the oil in a closed container and re-used it when she fried stuff . . it’s ok to do but yeah, she threw it out when the oil got dirty.

    • Emilie says

      Hi Alice!

      I know- does it still count? I would like to think so. I’m also of the mindset that if I fry in organic oil, it’s even better for you- ha!

      Saving fry oil is a great tip especially since the cost of a good oil is so pricey. I tell you, the older generation knew what’s up. I learned some of my best stuff from my grandfather.

  4. says

    I think you’ve convinced me to fry. How could I not? Your last post, now this?! You’re killin me Emilie… and it’s cauliflower, the worlds most versatile food. I could I not fry?! Thank you for this.. and your fry tips. I needed this in my life, like, now. :D

    • Emilie says

      You know, I go through these phases… and currently, I guess it’s frying! At least it’s vegetables!

      I think I’m also tapping into my DNA as of late- my grandmother on my dad’s side was Sicilian and she used to fry a lot of vegetables. When we visited our family in Italy, there was always a delicious spread of food including something fried and of course, pasta. Contrary to popular belief, they don’t eat as much pasta as we think ;) Anyway, it feels good to try something different, something that’s usually frowned upon because it’s not necessarily good for you.

      As I always say, it’s about balance. That’s how we roll over here.

      Have a great weekend love! xo

      • says

        I hear you! Balance…. it’s a good thing!

        I love that you took que from your grandmother… so sweet. Come to think of it, my Southern MaMaw fried all the time. Her specialty was not veggies, rather, fried sweet pies. Oh my… I should put that on the calendar. Balance, right?


        • Emilie says

          Yeah, I don’t do the ‘moderation’ thing lol.

          If I want to pig out on white carbs, oddly enough, my body probably needs it. So I feast! Then, I’ll usually go after something green to balance it out. If I put massive limitations on myself I would be miserable.

          Now let’s talk about these fried sweet pies! Hand pies?

  5. says

    haha you joke the your husband might leave after this, and I think that if I made this, but husband might ask to renew our vows… he’s a big fan of the fried flavours and I think this would honesty change his mind about cauliflower! My cauliflower crust pizzas aren’t his favourite ;)

    I’ve avoided frying partially because it seemed like such an expensive way to cook with all the oil used only to be tossed after, but if it can be used again that helps! :) I wonder what will come out of your kitchen next! Have you tried frying donuts?

    • Emilie says

      Oh, that’s too funny. Maybe he would like it! I made some cauliflower rice concoction recently and he thought was quinoa. It’s my mission to convert him ;)

      I’ve never fried a donut! Oh my goodness that sounds so good. You know, I haven’t had a donut is a while, come to think of it.

      Yesterday, I went shopping with my mom and I came home with a giant stalk from an aloe plant. We raided this really unique Spanish market. I think I’m going to move away from frying and onto spa cuisine! LOL. xo

    • Emilie says

      Welcome! Well, is that a fantastic introduction ;) I hope you enjoy! It’s such a great way to eat cauliflower.

  6. Victoria says

    I feel like you’ve given me a new lease of life since discovering your lovely website. I wanted to keep this discovery tucked away like a hidden pet but my mum and friends have become suspicious as to the sudden rekindled love affair i have always had with food but lately left aside to gather dust. Winter here in Scotland is so bleak and cold, so, reading your cauliflower recipe filled me with New Year hope. I absolutely love dill but it can be hard to find here in the supermarkets. “Dill??” the supermarket assistant said scratching his beard, “Is that a wee flower?”…..Sigh…..
    I’ve also tried this recipe using Cumin seeds in the batter and for the dip, using Rose Petal Harissa mixed through the mayo/yoghurt combo with a squeeze of lime or lemon instead of my beloved hard to obtain Dill!!!

    I thank you kindly for making me smile x

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