You’ll know the oil is hot enough when it begins to shimmer.
The undersides of the florets should be golden brown. You can probably fit 8-10 florets into the skillet at a time without overcrowding.
If the oil starts to look low after the initial batch, add a little more to the skillet and let it heat it up again before continuing.
You can refrigerate leftover cauliflower for 3-5 days in an airtight container. Make sure you refrigerate any leftovers within 2 hours of cooking. [10] X Research source Fried cauliflower tastes best fresh and hot. Reheat any leftovers in an oven at 375 °F (191 °C) for about 10 minutes. Avoid microwaving the cauliflower, or it will become mushy.
Leave out the hot sauce if you want your dish to be less spicy. [12] X Research source
Once you’ve battered the florets, you can set them aside on a plate.
If you don’t have a deep fryer, fill a skillet with 1 inch (2. 5 cm) of oil and heat it on the stove.
Once the florets are in the oil, you don’t need to move them around or do anything else to coax them along.
Keep the paper towel on a plate rather than the counter for easier clean-up.
Refrigerate any leftovers for 3-5 days in an airtight container, or tightly wrapped in aluminum foil or plastic wrap. [19] X Research source
