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Pan Fried Spanish Cauliflower Tapas

January 27, 2016 By justalittlebitofbacon 12 Comments

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A light coating of breadcrumbs makes this Spanish cauliflower tapas crispy without weighing it down. Also, since it can be fried a few hours ahead and then crisped up again in the oven, it makes a a great, low-stress appetizer for your next get-together!

Pan Fried Spanish Cauliflower Tapas - These breaded fried cauliflower bites are a simple and tasty tapas dish you should make at your next get-together! Just a quick dunking in egg and breadcrumbs and a minute in a skillet and you are all done. Can be made ahead and reheated! | justalittlebitofbacon.com

Hello, all!

The inspiration to make fried Spanish cauliflower came from an excellent tapas dinner I had last summer at a cute restaurant when my husband and I had a date night. I loved their light coating on the cauliflower and how they got it all crispy.

The restaurant is on the other side of the state, so visiting frequently is out of the question, but I wanted that cauliflower again. And again. Since I had no idea how exactly they made it, I started experimenting until I came up with a version that, though different from theirs, gave me the same happy feeling.

Pan Fried Spanish Cauliflower Tapas - These breaded fried cauliflower bites are a simple and tasty tapas dish you should make at your next get-together! Just a quick dunking in egg and breadcrumbs and a minute in a skillet and you are all done. Can be made ahead and reheated! | justalittlebitofbacon.com

Yes, I tested the whole make ahead advice. I hadn’t made it ahead in the past, but it is a lot easier to take my pictures during the day when no one is hovering* waiting for dinner! So, I made it mid-day and served it with dinner that evening. A few minutes in a 400F oven, and it was like I had just made it. Score!

I love appetizers I can make ahead so that all that is left is to plate things up and enjoy my evening.

Isn’t that the best thing?

It totally is. After all, why have friends over if you don’t get to spend any time with them? And it also makes this Spanish cauliflower great to bring to a party. So long as you can get a few minutes in the oven when you arrive, they will be as yummy as they were when you made them.

*Yes, they do hover! Trying to take beautiful pictures with a husband and daughter pacing around behind me is completely fun! In a way that’s not. But this means I get to test how well recipes reheat since I take many photos earlier in the day and, when I have to take the photos in the evening, I often put them to work holding bounce cards and lifting up forks. So it all works out!

Pan Fried Spanish Cauliflower Tapas - These breaded fried cauliflower bites are a simple and tasty tapas dish you should make at your next get-together! Just a quick dunking in egg and breadcrumbs and a minute in a skillet and you are all done. Can be made ahead and reheated! | justalittlebitofbacon.com

I would also like to say that I think Spanish cauliflower is a great dish for those nights when you want ‘appetizers for dinner.’ Y’all do that, right? It’s like breakfast for dinner, but with savory nibbles and it’s a great way to make all those fun appetizers more often!

Starting from the cauliflower, I’d make Quick and Easy Romesco Sauce (definitely – it’ll go with everything), and then, to continue the Spanish theme of the evening, some oven roasted Patatas Bravas. Yum!

And I’d round it out with either some garlicky sauteed shrimp, or – since I have the oil all hot – some shrimp and chickpea fritters. (Or to make it a fully vegetarian night, I’d skip the shrimp and make chickpea fritters. Tasty either way.) Isn’t this what everyone does on a Saturday night for fun? I know. I’m a cooking nerd. šŸ™‚

Now I’m hungry! I might have to make this menu very soon. I’ll call it ‘recipe testing for the blog.


If you try my recipe for Cauliflower Tapas, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Pan Fried Spanish Cauliflower Tapas - These breaded fried cauliflower bites are a simple and tasty tapas dish you should make at your next get-together! Just a quick dunking in egg and breadcrumbs and a minute in a skillet and you are all done. Can be made ahead and reheated! | justalittlebitofbacon.com
Print Recipe
5 from 4 votes

Pan Fried Spanish Cauliflower Tapas

These breaded fried cauliflower bites are a simple and tasty tapas dish you should make at your next get-together! Just a quick dunking in egg and breadcrumbs and a minute in a skillet and you are all done.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer
Cuisine: Spanish
Keyword: cauliflower tapas
Servings: 6 servings
Calories: 200kcal
Author: justalittlebitofbacon

Ingredients

  • 1 medium head cauliflower
  • vegetable oil
  • 3 large eggs
  • 1 1/3 cups dried bread crumbs
  • 1 tsp paprika
  • kosher salt

Instructions

  • Cut the cauliflower into bite-sized florets. Steam cauliflower for 5 minutes; then immediately plunge the cauliflower into cold water. Drain well and then blot with a cloth until they are dry as possible.
  • Fill a large skillet 1/2 inch deep with vegetable oil. With the burner on medium, heat the oil to 350F. Turn the burner down to low to maintain the temperature.
  • While the oil is heating (it will take several minutes), take out two shallow bowls or pie plates. Break the eggs into one bowl and give them a quick mix. Pour the bread crumbs and paprika into the other and give it a stir.
  • To coat the cauliflower florets, dip them into the egg, allowing most of the egg to drip off - you don't want much egg on the cauliflower. Then roll them in the bread crumbs. Don't worry if the cauliflower is only partially covered. What you are looking for is a thin coating over much of the cauliflower.
  • In batches (3 or 4 depending on the amount of cauliflower), add the florets to the hot oil and fry them, turning them every so often, until they are golden brown and crisp, 2 minutes. With a slotted spoon, take the florets out of the oil and put them on plate lined with paper towels. Sprinkle with salt.
  • Serve while still warm from the oil or make them ahead and then reheat in a 400F oven until hot and crispy, about 5 minutes.

Notes

  • Prepping the Cauliflower: The reason to dry the cauliflower so carefully is that the coating sticks much better to a dry surface.
  • Sauce for the Tapas: Fried cauliflower is great served with Romesco Sauce or with a garlicky aioli.

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Filed Under: 10 ingredients or less, 15 minutes or less, popular, recipe, savory bites, spanish recipes, spanish tapas, vegetable dishes, vegetarian Tagged With: cauliflower, eggs, paprika

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Comments

  1. Emily | La Marcha says

    December 6, 2018 at 4:23 pm

    5 stars
    Cauliflower and romesco has got to be one of my all-time favorite combinations. They’re like a match made in heaven! Especially when the cauli is nice and crispy as you’ve done here. Nothing beats that!

    Reply
    • justalittlebitofbacon says

      December 7, 2018 at 4:49 pm

      Thanks! It is a great combo.

      Reply
  2. Bianca says

    December 5, 2018 at 1:19 pm

    5 stars
    I made this and the Romeosco sauce for my friend. I was nervous because she is a brilliant cook. This went down a treat, she loved!!!! even taken some home with her. Definitely a must try.

    Reply
    • justalittlebitofbacon says

      December 5, 2018 at 11:09 pm

      That’s great! Thank you for the comment! šŸ™‚

      Reply
  3. Olive says

    March 31, 2016 at 10:01 pm

    I want to make these for a Tapas party but I can’t afford all the ingredients in the recommended sauce! Do you have any recommendations for cheaper alternatives?

    Reply
    • justalittlebitofbacon says

      March 31, 2016 at 11:45 pm

      Hi! The ingredients for the romesco are things I have in the house all the time for many recipes, but certainly buying them all for one recipe would be expensive. Perhaps you could make the aioli? I have a recipe for aioli that I included with my potato tortilla. You could make it as is or add a finely minced garlic clove to the mix, depending on your taste. I hope that helps!

      Reply
  4. Thao says

    January 31, 2016 at 10:25 pm

    5 stars
    This is looks fantastic! I love the light, crispy coating on the cauliflower. I can definitely polish off a whole platter of this on my own!

    Reply
    • justalittlebitofbacon says

      January 31, 2016 at 11:49 pm

      I polished off a fair amount of them before my husband had a chance. However, I did leave him a bunch too, which was good because he loved them too. I consider that a double vote of confidence for the recipe since he’s not a big fan of cauliflower. šŸ™‚

      Reply
  5. Cara says

    January 29, 2016 at 12:20 pm

    This looks amazing! The fact that it is a vegetable would make me feel less guilty about eating it šŸ˜‰ Haha!

    Reply
    • justalittlebitofbacon says

      January 29, 2016 at 12:36 pm

      Yep. No guilt here! The thin breading which absorbs very little of the oil and the magic of veggies keep the guilt away. šŸ™‚

      Reply
  6. simonacallas says

    January 28, 2016 at 4:59 am

    5 stars
    Looks like a great appetizer <3 I would like to try it soon. I don't frequently eat (or cook with) cauliflower, I don't know why, because I like it. My daughters like it too šŸ™‚ We use to take appetizers for dinner, too šŸ™‚ Thank you for the recipe – and for the wonderful photos <3

    Reply
    • justalittlebitofbacon says

      January 28, 2016 at 12:33 pm

      Thanks! šŸ™‚ My daughter loves cauliflower too, which is great since it encourages me to cook with it more often. And I’m glad I’m not only one who sometimes make appetizers for dinner!

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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