This crispy battered cauliflower is a recipe I like to make when I want something crunchy, comforting, and easy, using simple ingredients I usually already have. I coat tender cauliflower florets in a light, seasoned batter, bake them until golden, and finish everything with a creamy lemon-tahini sauce. The result is satisfying and flavourful while still feeling light and wholesome.
Why You’ll Love This Recipe
I love this recipe because it gives me that crispy texture without frying. The cauliflower turns golden on the outside and stays soft on the inside, which makes it really enjoyable to eat. I also appreciate how simple and reliable it is, since it works well as a snack, appetizer, or side dish. I can serve it for casual meals or gatherings, and it always feels like a comforting option that doesn’t require much effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cauliflower
1 medium head cauliflower, cut into medium florets
For the batter
200 g wheat flour
200 ml sparkling water
½ teaspoon salt
½ teaspoon turmeric
2 tablespoons olive oil
For the lemon tahini sauce
2 tablespoons tahini
Juice of ½ lemon
1 small clove garlic, minced
A pinch of salt
2 tablespoons water, more if needed
To serve
1–2 tablespoons fresh parsley, chopped
Directions
I start by cutting the cauliflower into evenly sized florets and patting them completely dry so the batter sticks well. In a bowl, I whisk together the flour, salt, turmeric, olive oil, and sparkling water until I have a smooth batter that coats the back of a spoon.
I preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. I dip each floret into the batter, allow any excess to drip off, and place it on the tray, leaving space between each piece. I bake the cauliflower for 35–40 minutes, turning it once halfway through, until it becomes golden and crisp.
While the cauliflower is baking, I mix the tahini, lemon juice, garlic, salt, and water until smooth and creamy. I adjust the water as needed to reach a pourable consistency. Once the cauliflower is done, I drizzle the sauce over the top and finish with chopped parsley.
Servings And Timing
This recipe usually makes about 4 servings. I spend around 10 minutes on preparation and about 40 minutes baking, so the total time comes to roughly 50 minutes.
Variations
I like adding spices such as smoked paprika, cumin, or chili powder to the batter when I want more depth or heat. Sometimes I swap the tahini sauce for a dairy-free garlic sauce or a spicy dip. I also enjoy topping the cauliflower with sesame seeds or extra fresh herbs for added texture.
Storage/Reheating
If there are leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven or an air fryer to bring back the crispiness. I avoid using the microwave because it softens the coating too much.
FAQs
Can I make this recipe gluten-free?
I can replace the wheat flour with a gluten-free all-purpose flour blend, and it still works well.
Why use sparkling water in the batter?
I use sparkling water because the carbonation helps create a lighter batter that bakes up crisp.
Can I prepare this recipe in advance?
I find it best served fresh, but I can prepare the sauce ahead of time and store it in the fridge.
How do I stop the batter from sliding off?
I always make sure the cauliflower is fully dry and that the batter is not too thin.
Is this recipe suitable for kids?
I find it very kid-friendly, especially when I reduce the garlic in the sauce and serve it with a mild dip.
Conclusion
This crispy battered cauliflower is one of my favourite ways to turn a simple vegetable into something comforting and satisfying. I like how easy it is to prepare and how versatile it can be for different meals and occasions. It’s a recipe I enjoy making whenever I want something crunchy, flavourful, and plant-based.
This crispy battered cauliflower recipe turns simple cauliflower florets into golden, crunchy bites baked to perfection. Paired with a zesty lemon tahini sauce, it’s a wholesome, flavorful dish that works as a snack, side, or appetizer.
Total Time:50 minutes
Yield:4 servings
Ingredients
1 medium head cauliflower, cut into medium florets
200 g wheat flour
200 ml sparkling water
½ teaspoon salt
½ teaspoon turmeric
2 tablespoons olive oil
2 tablespoons tahini
Juice of ½ lemon
1 small clove garlic, minced
A pinch of salt
2 tablespoons water (more if needed)
1–2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Pat the cauliflower florets completely dry and set aside.
In a bowl, whisk together flour, salt, turmeric, olive oil, and sparkling water until smooth.
Dip each cauliflower floret into the batter, allowing excess to drip off, and place on the tray.
Bake for 35–40 minutes, turning once halfway through, until golden and crisp.
Meanwhile, make the sauce by mixing tahini, lemon juice, garlic, salt, and water until smooth. Adjust water for desired consistency.
Drizzle the baked cauliflower with the lemon tahini sauce and sprinkle with chopped parsley before serving.
Notes
Ensure the cauliflower is dry for better batter adhesion.
Use gluten-free flour if needed for a gluten-free version.
Add extra spices like paprika or cumin to the batter for variation.
The tahini sauce can be made ahead and stored in the fridge.
Reheat leftovers in an oven or air fryer to maintain crispiness.
