Buttermilk fried cauliflower

Buttermilk fried cauliflower

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  • 8
  • Easy
  • Meat-free
  • 30 minutes, plus 1 hour’s marinating time
  • 15 minutes
  • Black Oystercatcher Sauvignon Blanc

“This must-try plant-based dip is silky, creamy, and delicious mopped up with crispy buttermilk fried cauliflower dippers. It also makes a fantastic accompaniment to pork belly on your Christmas table.” - Hannah Lewry


  • For the cauliflower dippers:
  • 1 2⁄3 cups buttermilk
  • 2 t ground cumin
  • 1 t ground cinnamon
  • ½ t turmeric
  • sea salt and freshly ground black pepper, to taste
  • 1 cauliflower head, broken into florets
  • 200 g flour
  • oil, for deep-frying
  • 100 g mixed olives, for serving
  • 50 g capers, for serving
  • For the cauliflower dip:
  • 1 head cauliflower
  • 1 t tahini
  • 1 lemon, zested and juiced
  • 1 T olive oil
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the dippers, mix the buttermilk, spices and salt to taste. Add the cauliflower and marinate for 1 hour.

2. Mix the flour and salt. Drain the cauliflower, then dust in the flour. Shake off any excess flour, then deepfry until golden.

3. To make the cauliflower dip, steam the cauliflower until cooked through. Blend with the tahini, lemon juice and zest, olive oil and seasoning until smooth. Add more tahini or lemon to taste if necessary. Serve with the dippers.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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