Cauliflower has gone from humble side dish to star ingredient. In Chef Smith’s version, it’s transformed into crispy golden bites paired with a smooth, fiery aioli. Perfect for sharing, this dish sits at the crossroads of comfort food and fine dining flair — light enough for a starter, bold enough to serve as a centerpiece for casual entertaining.
Ingredients (serves 4)
- 1 medium head of cauliflower, cut into florets
- 120g all-purpose flour
- 200ml sparkling water (cold)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Sea salt & black pepper
- Neutral oil for frying
For the Spicy Aioli
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp hot sauce (adjust to taste)
Method
- Heat oil in a deep pan to 180°C.
- In a bowl, whisk flour, paprika, garlic powder, salt, pepper, and sparkling water into a light batter.
- Dip cauliflower florets into the batter and fry until golden brown and crisp, about 3–4 minutes.
- Remove and drain on paper towels.
- Mix mayonnaise, lemon juice, paprika, and hot sauce to make the aioli.
- Serve the crispy cauliflower hot, with a side of spicy aioli for dipping.
Chef Smith’s Note
“Crispness is everything here. Sparkling water makes the batter lighter, giving each bite that irresistible crunch.”
Serve It With
An ice-cold beer or a chilled rosé. This dish works just as well at a dinner party as it does for a late-night snack.
