By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
787 cal · 35 min
Crumbed Cauliflower with Caper Mayonnaise
Recipe GLPR9180546bf537c4
Golden-fried cauliflower florets with a crispy breadcrumb coating, served alongside a zesty caper and lemon-infused mayonnaise. This vegetarian side dish combines satisfying texture with bright, tangy flavors.
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Ingredients
3 cups fresh cauliflower florets
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 eggs, beaten
2-3 cups fresh breadcrumbs
vegetable oil for frying
¾ cup mayonnaise
2 tablespoons capers, finely chopped
1 teaspoon Dijon mustard
½ juice of ½ lemon
Directions
In a shallow bowl, combine flour with salt and pepper. In a second shallow bowl, place the beaten eggs. In a third shallow bowl, spread the fresh breadcrumbs. Set all three bowls in a row for easy access.
Working with one cauliflower floret at a time, dredge it in the seasoned flour, shaking off excess. Dip the floured floret into the beaten egg, then roll it in the breadcrumbs, pressing gently so they adhere. Place on a clean plate and repeat with remaining florets.
Pour vegetable oil into a large deep pot or Dutch oven to a depth of about 2-3 inches. Heat to 350°F over medium-high heat.
Carefully place cauliflower florets into the hot oil in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes until the coating is deep golden brown and the cauliflower is tender when pierced with a fork.
Using a slotted spoon, transfer the cooked cauliflower to a plate lined with paper towels to drain excess oil. Allow to cool slightly. Repeat with remaining cauliflower batches.
While the cauliflower cooks, prepare the caper mayonnaise. In a small bowl, whisk together the mayonnaise, chopped capers, Dijon mustard, and lemon juice until well combined.
Arrange the warm crumbed cauliflower on a serving platter and serve immediately with the caper mayonnaise on the side for dipping.
Comments
Cauliflower, eggs, flour, and breadcrumbs are stocked everywhere in Charlotte—Harris Teeter, Food Lion, Kroger, Walmart all carry them without issue. The capers and Dijon mustard are standard condiment-aisle items at any major chain, though capers are slightly less common and may require a quick look at Publix or Kroger if your nearest Food Lion or Walmart doesn't stock them prominently. Cost per serving is moderate at roughly $2.50 to $3.00 per head, split four ways plus mayonnaise and oil; not cheap, but reasonable for a vegetable side or light main. The stated 35 minutes is credible: 10 minutes to chop and parboil cauliflower, 5 to set up the breading station, and 15 to fry and rest. This is a hands-on dish that demands attention while frying—you cannot walk away—and it's best served fresh from the pan, as reheated crumbed cauliflower loses its crunch even when cold the next day. A solid weeknight vegetable dish for a family that doesn't mind tending the stove, with no exotic ingredients pulling you off your usual shopping run.
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