Deep fried Cauliflower with Dill Pickle Aioli

Anthony Nicometi Jr


When I was little, we went on Vacation to Splash Lagoon water park, and in the restaurant, my mom ordered the Deep Fried Cauliflower. After I tried some of hers, I was Hooked! She started making it for me ever since. She served it with Ranch, But as I grew up, I tried different sauces, and this Dill Pickle Aioli works perfectly!

Its incredibly easy, Unbelievably tasty. And a Childhood favorite for me!

(I made this in Culinary class today...and I overcooked it a little bit, The color should be much lighter, Pardon my Mistake!)

★★★★★ 3 votes
3-4 people
15 Min
20 Min


large head fresh cauliflower (cannot be frozen)
1 pkg
onion ring batter mix
To Taste
salt & pepper


1/2 tsp
dried dill weed
3 Tbsp
dill pickle juice (brine)
1 pinch
garlic powder
1 dash(es)
cayenne pepper
4 Tbsp
hellmanns mayo


1Prepare Aioli, Combine, Mayo, Dill, Garlic powder, Cayenne, and Pickle juice, add S&P To taste, Refrigerate until Cauliflower is Cooked and Finished
(May seem a little liquidy, But will thickened when refrigerated)
2Mix Your Batter to Package instructions. Allow to sit for 5 minutes
3Cut Cauliflower into medium sized florets (About the size of the Larger ones in your average frozen bag of Cauliflower.)
4Batter Dip, Allow excess to drip off, and drop into 375 degree oil unitl a light Golden Brown and Enjoy!

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy