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


  • 1
    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

How to Make Deep fried Cauliflower with Dill Pickle Aioli


  1. Prepare 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)
  2. Mix Your Batter to Package instructions. Allow to sit for 5 minutes
  3. Cut Cauliflower into medium sized florets (About the size of the Larger ones in your average frozen bag of Cauliflower.)
  4. Batter Dip, Allow excess to drip off, and drop into 375 degree oil unitl a light Golden Brown and Enjoy!

Printable Recipe Card

About Deep fried Cauliflower with Dill Pickle Aioli

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

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