Deep-Fried Cauliflower

Serves 4-6 As an Appetizer


Safflower or peanut oil for frying
1 head cauliflower, trimmed and cut into bite-size florets
3 egg whites
1 ½ cups tapioca flour
¼ cup Old Bay seasoning
1 ½ teaspoons kosher salt for the batter
Flaky sea salt for finishing
Half of a lemon for finishing


Fill a heavy bottom pot with 1 ½ inches of safflower oil. Attach a candy thermometer to the side and heat the oil to 350 degrees. Place a cooling rack over a sheet tray (alternatively, you can line a large plate with paper towels) and keep this on the counter nearby the pot of oil. 

In a large mixing bowl, beat the egg whites. In a separate large bowl, whisk together the tapioca flour, Old Bay seasoning and the kosher salt. Working in batches, toss the cauliflower florets in egg whites and then add them to the flour mixture, making sure the florets are completely covered in flour.

Shake off the excess flour and using a fine mesh sieve or big slotted spoon gently place the cauliflower into the hot oil. Fry until golden brown, 3-4 minutes. Remove with a slotted spoon to the sheet tray and repeat until all florets have been fried. While the cauliflower florets are still hot, sprinkle them with flaky sea salt and drizzle with fresh squeezed lemon juice.

Serve hot!