Best fried cauliflower bites ever. Light crunchy batter flavored with red pepper flakes (optional) and served with curry garlic lime aioli. Superb! #friedcauliflower #beerbattered
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5 from 1 vote

Fried Cauliflower Bites & Curry Garlic Lime Aioli

Fried cauliflower bites are encased in a thin and crispy, delightfully spiced coating and dipped in a fresh homemade aioli with curry, garlic and lime juice. The secret to the tempura style batter is...
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 4
Author: CraftBeering


  • 1 medium head cauliflower
  • 2 quarts cooking oil peanut oil recommended
  • 3/4 cup flour cake/pastry flour recommended, but all-purpose flour will work, don't over mix
  • 1 tbsp corn starch
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp red pepper flakes or more to taste
  • 1 cup ice-cold beer
  • 1 tbsp chilled vodka optional, recommend adding it if using all-purpose flour
  • 2 tbsp fresh cilantro finely chopped
  • For the Aioli
  • 2 egg yolks
  • 1 clove garlic grated or minced
  • 1 tsp curry powder
  • 1 tsp salt
  • 2 tsp lime juice
  • 1/4 cup olive oil


  • Wash, drain and break down the cauliflower into florets, about 2-2.5 inches large. Set aside.
  • Prepare a sheet pan lined with paper towels and a wire mesh ladle. Set aside.
  • If making the aioli, make it now and set aside (steps below) so you can serve the fried cauliflower bites right away.
  • In a deep, heavy bottomed frying pan heat the cooking oil to 350 F. Alternatively, if using a fryer set to 350 F.
  • While the oil is heating up in a medium sized bowl mix the flour, corn starch, salt, baking powder and red pepper flakes.
  • Add the beer and the vodka (if using) to the flour mixture stirring just enough to incorporate.
  • Working in batches dip a few cauliflower florets, one at a time in the beer batter and place in the cooking oil.
  • Fry until golden brown and crispy - about 2 minutes and remove from oil using the wire mesh ladle. Place over the paper towels lined sheet pan.
  • Scoop out loose batter bits from the oil and continue with the next batch of florets. Serve immediately.
  • For the Aioli:
  • Using a mixer beat the two egg yolks.
  • Add the salt, garlic, curry and lime juice and beat again.
  • Slowly add the olive oil into the mixture while continuing to beat until all the oil is nicely incorporated.