Ingredients:

  • 1 large head cauliflower (about 1kg / 2.2 lbs), cut into bite-sized florets
  • 1 cup / 125g all-purpose flour (plain flour)
  • 1 tsp / 5g garlic powder
  • 1 tsp / 5g smoked paprika
  • ½ tsp / 2.5g cayenne pepper (optional, for extra kick)
  • ½ tsp / 3g salt
  • ½ tsp / 3g ground black pepper
  • 1 cup / 240ml ice-cold sparkling water (or club soda)
  • Vegetable oil, for frying (about 4 cups / 1 liter)
  • 1 cup / 240g plain Greek yogurt (full-fat for best flavor)
  • 2 tablespoons / 30ml lemon juice
  • 1 clove garlic, minced (about 1 tsp)
  • 1 tablespoon / 15ml olive oil
  • ½ tsp / 2.5g ground cumin
  • ¼ tsp / 1g cayenne pepper (or to taste)
  • Salt and pepper to taste
  • Chopped fresh parsley or cilantro (optional)
  • Sesame seeds (optional)

Instructions:

  1. Wash and cut the cauliflower into florets. Ensure they are roughly the same size for even cooking.
  2. In a large bowl, whisk together the flour, garlic powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Gradually whisk in the ice-cold sparkling water until just combined – don’t overmix; a few lumps are fine.
  3. Pour enough vegetable oil into a large pot or deep fryer to reach a depth of about 3-4 inches (7-10 cm). Heat the oil over medium-high heat to 350°F (175°C). Maintaining a consistent oil temperature is key to crispy results.
  4. Working in batches to avoid overcrowding the pot, dip the cauliflower florets into the batter, letting any excess drip off. Carefully lower the battered florets into the hot oil.
  5. Fry for 3-5 minutes, or until the cauliflower is golden brown and crispy. Turn occasionally to ensure even cooking.
  6. Remove the fried cauliflower from the oil using a slotted spoon or spider and place it on a paper towel-lined plate or a wire rack to drain excess oil. Season immediately with a pinch of salt.
  7. While the cauliflower is frying, in a medium bowl, whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, cumin, and cayenne pepper. Season with salt and pepper to taste.
  8. Serve the crispy fried cauliflower immediately with the spicy yogurt dip. Garnish with chopped parsley or cilantro and sesame seeds, if desired.