Crispy Greek Fried Cauliflower in Olive Oil: Your Ultimate Easy Side Dish

Prepare to fall in love with the simplest, most flavorful side dish that will effortlessly elevate any meal – our Crispy Greek Fried Cauliflower in Olive Oil. With just a few basic ingredients and straightforward steps, you can create a culinary masterpiece that’s perfect for a lavish Greek feast or a casual weeknight dinner. I find myself returning to this recipe time and time again, as it consistently delivers a comforting yet vibrant taste experience that truly satisfies.

Fried Cauliflower in Olive Oil in a bowl ready to eat. Garnished with Greek seasoning and oregano.

This delightful recipe holds a special place in my heart, evoking cherished memories of a beloved Mediterranean restaurant that, sadly, is no longer around. Their fried cauliflower was legendary, and after countless attempts, I’ve finally managed to recreate that authentic, irresistible flavor right here in my own kitchen. It’s truly a testament to the power of simple, high-quality ingredients and a thoughtful cooking process. If you’ve ever yearned for that authentic taste, you’re in the right place!

Jump to Recipe

The Essential Ingredients for Perfect Fried Cauliflower

You’ll be surprised at how few ingredients are required to achieve such incredible depth of flavor. Beyond the stars of the show, a few optional additions can further enhance your dish, as I’ll explain in more detail within the recipe card below. But let me assure you, this recipe is genuinely and remarkably EASY!

Choosing Your Cauliflower

Start with fresh, firm heads of cauliflower. Look for dense, white florets without any significant brown spots. I typically use two medium-sized heads for this recipe. While it might seem like a lot, cauliflower significantly reduces in volume during cooking. Two heads will yield a generous portion, ensuring everyone gets to enjoy plenty of this delicious side dish.

The Art of Frying with Olive Oil

When it comes to frying, many shy away from olive oil, often due to misconceptions about its smoke point. However, I’m here to tell you that you CAN and absolutely SHOULD use olive oil for this fried cauliflower recipe. While its smoke point is not as high as some other vegetable oils, it is perfectly adequate for the frying temperature required here, which is around 350°F (175°C).

The magic of using olive oil lies in the unparalleled flavor it imparts. Unlike neutral oils, olive oil infuses the cauliflower with a rich, aromatic, and distinctly Mediterranean essence that truly elevates the dish. However, a crucial distinction must be made: opt for good quality “Olive Oil” (often labeled as “Pure Olive Oil” or simply “Olive Oil”) rather than your expensive “Extra Virgin Olive Oil.” Extra Virgin Olive Oil has a lower smoke point and a more delicate flavor that can be lost or turn bitter at high frying temperatures. Regular olive oil, on the other hand, is refined and has a higher smoke point, making it more suitable and cost-effective for deep-frying while still offering that wonderful olive oil flavor.

Key Seasonings and Flavor Enhancers

Greek Seasoning: This is a game-changer! A good quality Greek seasoning blend typically includes herbs like oregano, thyme, rosemary, and savory, along with garlic powder, onion powder, and a touch of salt and pepper. It provides that authentic Mediterranean taste profile that makes this fried cauliflower so addictive.
Fresh Oregano: If you have it, fresh minced oregano is a fantastic garnish. Its vibrant, pungent notes add a layer of freshness that complements the deep, savory flavors of the fried cauliflower beautifully.
Kosher Salt: Essential for seasoning immediately after frying. Kosher salt’s larger flakes adhere well and provide a clean, crisp saltiness.
Optional Fresh Rosemary Sprigs: For an even deeper aromatic experience, try adding a couple of fresh rosemary sprigs to the olive oil as it heats up. They will gently infuse the oil with their earthy fragrance, which will then permeate the cauliflower. Just remember to remove them before adding the cauliflower to prevent burning.

Ingredients needed to make Fried Cauliflower in Olive Oil.

For precise ingredient measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post, or simply scroll to the very bottom to find the full recipe card.

Crafting Your Crispy Fried Cauliflower: A Simple Method

Achieving perfectly crispy, tender-on-the-inside fried cauliflower is simpler than you might imagine. The secret lies in a couple of preparatory steps that ensure optimal texture and prevent any unpleasant surprises during frying. Follow these guidelines for success.

Step 1: Preparing and Blanching the Cauliflower

I begin with two raw heads of cauliflower. Carefully remove the outer leaves and core, then cut the cauliflower into evenly sized florets. Aim for pieces that are roughly 1 to 1.5 inches in size. Consistency in size is key for even cooking. As mentioned earlier, two heads might seem like a lot initially, but once blanched and fried, the volume significantly reduces, leaving you with a satisfying amount to enjoy. You’ll be glad you made enough!

Next, bring a large pot of generously salted water to a rolling boil. Salt the water like you would for pasta; this not only seasons the cauliflower from the inside out but also helps maintain its vibrant color. Once boiling, carefully drop the cauliflower florets into the water and blanch them for just about 2 to 2.5 minutes. This quick blanching step is crucial for several reasons:

It gently pre-cooks the cauliflower, removing some of its raw edge and ensuring it becomes tender more quickly during frying.
More importantly, it helps to leach out excess moisture from the cauliflower. This significantly reduces the likelihood of the oil popping and splattering aggressively when the florets are introduced to the hot oil, making for a safer frying experience.
It also contributes to a crispier final product, as less internal moisture means the cauliflower can achieve a better crunch.

After blanching, promptly remove the cauliflower florets from the boiling water using a slotted spoon and spread them out in a single layer on a rimmed baking sheet. Allow them to air dry at room temperature for at least an hour. For best results, you can even blanch them the night before, let them cool, and then air dry them in the refrigerator overnight. The goal is to ensure the cauliflower is as dry as possible before it goes into the hot oil; any residual moisture will cause the oil to spatter and prevent the cauliflower from crisping up properly.

Cauliflower after blanching for 2 and a half minutes.

Step 2: Frying and Seasoning for Perfection

Once your cauliflower is thoroughly dry, you’re ready for the final step: frying! In a deep pot or a dedicated deep fryer, heat the olive oil to 350°F (175°C). Using a deep-fry thermometer is highly recommended to maintain a consistent oil temperature, which is essential for evenly cooked and crispy cauliflower. If you have them, now is the time to add a couple of sprigs of fresh oregano and rosemary to the oil as it heats. These herbs will infuse the oil with their beautiful aromas, creating an even more flavorful frying medium. Be sure to remove them once they turn lightly golden and fragrant, before you add the cauliflower, to prevent them from burning.

Carefully add the dried cauliflower florets to the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and result in soggy, rather than crispy, cauliflower. Fry the florets for approximately 3-4 minutes per batch, or until they achieve a beautiful golden-brown color and a satisfying crispness on the exterior. Use a slotted spoon or spider to gently turn them occasionally to ensure even browning.

As soon as each batch is golden and crispy, remove it from the oil and immediately transfer it to a paper towel-lined sheet pan to drain any excess oil. This is the crucial moment for seasoning! While still hot, generously sprinkle the fried cauliflower with kosher salt and your Greek seasoning blend. The heat of the cauliflower helps the seasonings adhere and penetrate deeply, maximizing flavor. If you have fresh oregano from your garden, mince some and sprinkle it over the warm cauliflower for a final touch of herbaceous freshness. A squeeze of fresh lemon juice over the top can also add a wonderful brightness that cuts through the richness of the fried dish. Serve immediately for the best texture and taste.

Expert Notes & Tips for Success

Elevate your fried cauliflower game with these additional insights and tricks:

The Right Olive Oil: As emphasized, use standard “Olive Oil” (sometimes labeled “Pure Olive Oil”) for frying, not Extra Virgin Olive Oil. Its higher smoke point and robust flavor are perfectly suited for this application, offering a deep, authentic taste without burning or becoming bitter.
To Blanch or Not to Blanch?: While you *can* fry cauliflower raw, I strongly recommend taking the extra 2 minutes to blanch it. Frying raw cauliflower will take longer, absorb more oil, and, most importantly, the moisture within the raw florets will cause the hot oil to pop aggressively, posing a safety risk. Blanching makes the process safer, quicker, and results in a more consistently tender and crispy interior.
Deepen the Flavor Profile: To infuse your frying oil with even more aromatic complexity, toss a couple of fresh sprigs of oregano and rosemary directly into the olive oil as it heats. Allow them to steep and release their essential oils into the fat. Once they turn fragrant and slightly browned (usually within 2-3 minutes), remove them before adding the cauliflower. This simple step adds an incredible foundational layer of flavor to your dish.
Serving Suggestions: This fried cauliflower is incredibly versatile. It makes an outstanding side for grilled meats like chicken souvlaki or lamb chops, pan-seared fish, or even alongside a hearty Greek salad. It’s also delicious as a mezze appetizer, served with a dollop of creamy tzatziki or a sprinkle of crumbled feta cheese.
Storage & Reheating: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and restore some crispness, spread the cauliflower on a baking sheet and warm it in a preheated oven at 375°F (190°C) for 5-8 minutes, or until heated through and slightly re-crisped. Avoid the microwave, as it will make the cauliflower soggy.
Flavor Variations: Don’t hesitate to experiment!
- Spicy: Add a pinch of red pepper flakes to the seasoning mix.
- Garlicky: Toss the hot fried cauliflower with finely minced fresh garlic just after seasoning. The residual heat will gently cook the garlic, releasing its aroma.
- Cheesy: A generous sprinkle of grated Parmesan or crumbled feta cheese immediately after seasoning adds a delightful savory, tangy dimension.

More Great Side Dishes to Complement Your Meal

Looking for more delicious accompaniments? Here are some other fantastic side dishes to complete your culinary spread:

Greek Fries
Roasted Chili-Corn Salsa
Stuffed Butternut Squash
Crispy Skin Baked Potatoes
Simple Mediterranean Chickpea Salad with Dill

Have you tried this irresistible Fried Cauliflower recipe? I would love to hear your thoughts! Please let me know by leaving a review or comment below. Don’t forget to sign up for my newsletter to get the latest recipes delivered straight to your inbox, and follow along on Instagram, Pinterest, and Facebook for daily inspiration and cooking tips!

📖 Recipe

Yield: 6 servings (about 4 cups)

Crispy Greek Fried Cauliflower in Olive Oil

Prep Time:
1 hour 10 minutes

Cook Time:
20 minutes

Total Time:
1 hour 30 minutes

This Crispy Greek Fried Cauliflower couldn’t be simpler. In just two key steps, you’ll create the perfect, flavorful side dish for any Greek-inspired meal, or simply to enjoy often!

Ingredients

2 heads Cauliflower, cut into florets
3 cups Olive Oil (not extra virgin)
Fresh Oregano
Fresh Rosemary (optional, for oil infusion)
Greek Seasoning, for serving
Kosher Salt, for serving

Instructions

First, prepare the cauliflower by cutting two heads into even florets. Bring 4 quarts of generously salted water to a rolling boil in a 5-quart pot on the stove. Drop the florets into the boiling water for 2-2.5 minutes to blanch them. This helps to tenderize them slightly and remove excess moisture, which is crucial for preventing oil splatter and achieving crispiness.

Remove the blanched cauliflower from the boiling water using a slotted spoon and spread them out in a single layer on a rimmed sheet pan. Allow them to air dry at room temperature for at least an hour. For optimal results, this step can be done the night before; after cooling, allow them to air dry in the refrigerator. Ensure the cauliflower is as dry as possible before proceeding to frying, draining off any accumulated water.

When you are ready to fry, it is paramount that as much moisture as possible is off of the cauliflower. This prevents oil splattering and ensures maximum crispiness.

Heat 3 cups of regular olive oil (not extra virgin) in a 4-quart pot or deep fryer to 350˚F (175°C). Use a deep-fry thermometer to monitor the temperature for consistent results. If desired, add a sprig or two of fresh oregano and rosemary to the oil as it heats to infuse it with additional flavor. Remove the herb sprigs once they are fragrant and lightly browned, before adding the cauliflower.

Gently place the dried cauliflower florets into the hot oil, working in batches to avoid overcrowding the pan and dropping the oil temperature. Fry for 3-4 minutes until the cauliflower is beautifully golden brown and has developed a crispy exterior. Turn them occasionally for even browning.

Once fried, remove the cauliflower from the oil using a slotted spoon and place it on a paper towel-lined sheet pan to drain excess oil. Immediately season with kosher salt and Greek seasoning while still hot; the heat helps the seasonings adhere and penetrate. If you have fresh oregano, mince some and sprinkle it over the warm cauliflower for added freshness. A squeeze of fresh lemon juice is also a delicious addition.

Serve the crispy fried cauliflower immediately while hot to enjoy its optimal texture and flavor. Continue working in batches until all the cauliflower is fried, ensuring the oil temperature remains consistent.

Notes

Notes & Tips

I fry this in olive oil to give it a deep flavor. But be sure to just use Olive Oil, not Extra Virgin, for its higher smoke point and robust flavor ideal for frying.

You can fry the cauliflower raw, but it will take a bit longer and may cause the oil to pop and splatter significantly from the moisture the cauliflower holds. I highly suggest taking the time to quickly blanch it in boiling water for safety and superior texture.

To deepen the flavor even more, toss a couple of sprigs of fresh oregano and rosemary into the oil as it is heating up; they will infuse the oil with their aromatic essence. Remember to remove them when they turn lightly browned and fragrant, before frying the cauliflower, to prevent them from burning.

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