The Best Gluten-Free Battered Cauliflower Recipe

I love battered cauliflower. In my family, it is one of the recipes that have been passed down for generations. When I went gluten-free, I thought I’d have to give up this delicious, crispy cauliflower treat but, luckily, that is not the case. Thanks to a little trial and error, I have perfected the best gluten-free battered cauliflower recipe.

So what makes this the best gluten-free battered cauliflower recipe? Well, because it ticks all the boxes – the batter is light, crispy, and fluffy and deliciously compliments the juicy cauliflower. And today I’m sharing this recipe with you, my fellow gluten-free foodies, so you can see for yourself.

3 GFF Tips to Success

It’s important that the following tips are followed to ensure the success of the best gluten-free battered cauliflower recipe:

1. Separate the eggs and beat the egg whites: Beating the whites to stiff peaks and folding them into the batter at the end makes the batter much lighter. You also get an extra lift, which is necessary as gluten-free batters tend to be dense.
2. Extra baking powder: Adding a lot of baking powder adds lift to the batter. The original recipe was made with gluten and was light and fluffy. The extra baking powder helps achieve this texture in this gluten-free version.
3. Club soda: The use of club soda will lighten any batter and make it crispy. This is especially true of gluten-free batter recipes like our gluten-free zucchini flowers recipe.

You can use these tips to lighten any batter but with gluten-free batter, I recommend using them all.

The Best Gluten-Free Battered Cauliflower Recipe

Ingredients:

• 2 eggs separated
• 1/2 tsp cream of tarter
• 1 c Bob’s Red Mill 1 for 1 gluten-free flour
• 1 tbs baking powder
• 1/2 tsp xantham gum (optional- I like to add an 1/2 teaspoon extra, even though it is in the Bobs Red Mill 1-1 flour blend)
• 1 tsp salt
• 3/4 tsp each granulated onion, granulated garlic, and black pepper.
• 1 c club soda
• 1/3 c milk or non-dairy alternative
• 1 medium cauliflower
• Vegetable oil for frying

Directions:

Preparing the cauliflower

• Put a large pot of salted water on the stove to boil.

• Chop cauliflower into bite sized florets. Don’t be concerned if some tiny pieces break off keep them, as they can be combined with the batter at the end to make fritters.
• Rinse cauliflower pieces under water.
• Add cauliflower to boiling water. Cook until fork tender
• Then drain and leave in a strainer to cool.

Tip: You can use frozen cauliflower. Simply cook them to package instructions and allow to cool then follow the rest of this recipe.

Making The Batter

• Separate the whites and yolks of the two eggs into two separate bowls.

• To the egg yolks, add in gluten-free flour, baking powder, xantham gum (optional), salt, granulated onion, granulated garlic, black pepper, milk, and club soda.

• Beat with a whisk until smooth and combined.
• Know that the batter will have a thin consistency before you add in the egg whites- this is fine.
• In other bowl, add cream of tarter to the egg whites.
• Using a hand mixer with whisk attachment, beat egg whites to stiff peaks – glossy, thick, and they shouldn’t move when you turn the bowl over.

• Use a silicone spatula to gently fold the whites into the batter, until there are no white streaks. Do a figure eight motion while scraping the bottom of the bowl. Each pass helps combine this delicate batter.

Making Gluten-Free Battered Cauliflower Bites

• Line a cookie sheet with parchment paper or use a wire rack that fits a pan.
• In a large skillet place about an inch of oil and heat until 350°.
• To test the batter, use a teaspoon and drop a bit of batter into the oil and fry until golden on both sides. Allow to cool slightly and taste. You can now adjust the seasoning after trying the batter. Once you are happy with the taste, you can proceed to the next step.
• Drop individual florets of cauliflower into the bowl of batter

• Using a teaspoon scoop out florets, ensuring they are well coated with batter, but not excessively so. That is why we aren’t using a tablespoon.
• Drop the battered cauliflower into the hot oil and cook until golden brown on all sides. We recommend using tongs to turn the cauliflower bites.

• Once they are fried, place them on the parchment paper lined rimmed sheet tray or on the wire rack.
• After all the cauliflower is fried put the pan in the oven on 200° to keep warm, if necessary.

This gluten-free battered cauliflower recipe is great as an appetizer, a side dish for any main course and it’s perfect on a buffet as they taste delicious at room temperature. If you have leftovers, freeze them in a zip-lock bag, and take them out when you’re looking for a fast side dish. Simply heat them at 325° on a parchment lined rimmed sheet, for 20-20 minutes or until heated through.

Enjoy!

The Best Gluten-Free Battered Cauliflower Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 eggs separated
• 1/2 tsp cream of tarter
• 1 c Bob’s Red Mill 1 for 1 gluten-free flour
• 1 tbs baking powder
• 1/2 tsp xantham gum (optional- I like to add an 1/2 teaspoon extra, even though it is in the Bobs Red Mill 1-1 flour blend)
• 1 tsp salt
• 3/4 tsp each granulated onion, granulated garlic, and black pepper.
• 1 c club soda
• 1/3 c milk or non-dairy alternative
• 1 medium cauliflower
• Vegetable oil for frying

INSTRUCTIONS/NOTES/TIPS

Preparing the cauliflower

• Put a large pot of salted water on the stove to boil.
• Chop cauliflower into bite sized florets. Don’t be concerned if some tiny pieces break off keep them, as they can be combined with the batter at the end to make fritters.
• Rinse cauliflower pieces under water.
• Add cauliflower to boiling water. Cook until fork tender
• Then drain and leave in a strainer to cool.

Making The Batter

• Separate the whites and yolks of the two eggs into two separate bowls.
• To the egg yolks, add in gluten-free flour, baking powder, xantham gum (optional), salt, granulated onion, granulated garlic, black pepper, milk, and club soda.
• Beat with a whisk until smooth and combined.
• Know that the batter will have a thin consistency before you add in the egg whites- this is fine.
• In other bowl, add cream of tarter to the egg whites.
• Using a hand mixer with whisk attachment, beat egg whites to stiff peaks - glossy, thick, and they shouldn’t move when you turn the bowl over.
• Use a silicone spatula to gently fold the whites into the batter, until there are no white streaks. Do a figure eight motion while scraping the bottom of the bowl. Each pass helps combine this delicate batter.

Making Gluten-Free Battered Cauliflower Bites

• Line a cookie sheet with parchment paper or use a wire rack that fits a pan.
• In a large skillet place about an inch of oil and heat until 350°.
• To test the batter, use a teaspoon and drop a bit of batter into the oil and fry until golden on both sides. Allow to cool slightly and taste. You can now adjust the seasoning after trying the batter. Once you are happy with the taste, you can proceed to the next step.
• Drop individual florets of cauliflower into the bowl of batter
• Using you teaspoons scoop out florets, ensuring they are well coated with batter, but not excessively so. That is why we aren’t using a tablespoon.
• Drop the battered cauliflower into the hot oil and cook until golden brown on all sides. We recommend using tongs to turn the cauliflower bites.
• Once they are fried, place them on the parchment paper lined rimmed sheet tray or on the wire rack.
• After all the cauliflower is fried put the pan in the oven on 200° to keep warm, if necessary.

NOTES/TIPS

3 GFF Tips to Success

It's important that the following tips are followed to ensure the success of the best gluten-free battered cauliflower recipe:

1. Separate the eggs and beat the egg whites: Beating the whites to stiff peaks and folding them into the batter at the end makes the batter much lighter. You also get an extra lift, which is necessary as gluten-free batters tend to be dense.
2. Extra baking powder: Adding a lot of baking powder adds lift to the batter. The original recipe was made with gluten and was light and fluffy. The extra baking powder helps achieve this texture in this gluten-free version.
3. Club soda: The use of club soda will lighten any batter and make it crispy. This is especially true of gluten-free batter recipes. 

Note: You can use frozen cauliflower. Simply cook them to package instructions and allow to cool. 

If you have leftovers, freeze them in a zip-lock bag, and take them out when you’re looking for a fast side dish. Simply heat them at 325° on a parchment lined rimmed sheet, for 20-20 minutes or until heated through.

Did You Try This Recipe or These Tips?

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