Beer Batter Cauliflower

Beer Batter Cauliflower


"There are a lot of beer batter recipes out there but this recipe from my mother-in-law rises above. She always uses cauliflower as the main ingredient, but any favorite vegetable will be a success. Ever had beer battered jalapenos? (Rough up the outside so the batter sticks!)"
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40 m servings 168 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Combine flour, Parmesan cheese, parsley, salt, garlic powder, and cayenne pepper in a large bowl.
  4. Whisk beer, egg yolk, and 1 tablespoon vegetable oil in a small bowl.
  5. Pour beer mixture into flour mixture; stir to form a batter.
  6. Beat egg whites until foamy in a large glass or metal mixing bowl; continue to beat until medium peaks form. The tip of the peak formed by the egg whites should curl over slightly when you lift the whisk or beat straight up.
  7. Fold egg whites into batter, a few tablespoons at a time.
  8. Toss cauliflower in the batter until fully coated.
  9. Deep fry small batches of battered cauliflower in the hot oil until golden brown, 3 to 5 minutes. Drain on a paper towel-lined oven-proof plate. Keep warm in the preheated oven.


Read all reviews 3
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This was by far the best fried cauliflower i ever had. Granted it is a lot of steps but all the beat things are. This is the only recipe i make for battered veggies i even use it for zucchini, b...

This batter is a lot of work and it just didn't work. Getting it to stick to the cauliflower even before we fried it was difficult and my cauliflower was completely dry. It was too runny and gr...

Positively love this recipe. Worked very well with the cauliflower, but I'll be using this beer batter technique on a lot of foods. It's more work, but it's worth it.

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