So far I tried making a flour based coating and frying it and I’ve tried frying it for 5 mins before putting it in the oven. Neither option was successful.

  • SnokenKeekaGuard@lemmy.dbzer0.com
    2·
    12 days ago

    I would actually consider:

    1. Not cutting up florets and cut it with as much surface area as you can so there’s surface area to hit your pan/ grill/ baking sheet.

    2. Maybe consider a simple syrup solution applied to the cauliflower and then browned. The sugar on the surface ought to provide the required texture.

    • Treczoks@lemmy.world
      2·
      12 days ago

      Maybe consider a simple syrup solution applied to the cauliflower and then browned. The sugar on the surface ought to provide the required texture.

      That is actually something I planned on trying. I often fry chicken and add some balsamico and honey or lately sweet chilli sauce to glaze it, and I thought of trying this with cauliflower for a change.

      • Username@lemmy.nzOP
        1·
        11 days ago

        Interesting. Hadn’t thought of simple syrup. I love ordering crispy cauliflower bites when I am out and now that I’m thinking about it they do tend to often have a glaze.