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.
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.
I would actually consider:
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.
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.
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.