Tender cauliflower florets get a thin, golden-brown coating and are served with refreshing garlic yogurt. A savory side dish for grilled meat, roasted vegetables, or a table full of small plates.
Karnabahar kızartması is a Turkish way of preparing cauliflower: it’s briefly parboiled, dipped in batter, and then fried. The exact method varies from kitchen to kitchen: some versions use a simple flour-and-egg batter, while others skip the batter. Here, a thin batter creates a light crust while the cauliflower stays tender inside. Garlic yogurt adds a cooling, fresh, slightly tangy contrast, and parsley brings a herby note.
Cut the cauliflower into florets of roughly the same size so they cook evenly. Briefly blanching them is important: raw cauliflower won’t reliably cook through in hot oil before the batter gets too dark. So cook the florets until a knife tip goes in with just a little resistance. Then drain them well and let them steam dry. Moisture on the cauliflower thins the batter and can cause splattering in the oil. Don’t let the florets get so soft that they fall apart when tossed.
A batter made with flour, egg, and cold water is practical and gives the cauliflower a light coating, not a thick, doughy crust. Stir just until the flour is incorporated; a few small lumps are fine. If the batter is so thick that it won’t run off a spoon, add a tablespoon of water. Too thin? Stir in a little flour. Fry in a neutral oil, such as sunflower or peanut oil, at about 170–175 °C. A kitchen thermometer helps: at too low a temperature the batter absorbs more oil, while oil that’s too hot will darken the coating quickly.
Use full-fat or semi-skimmed yogurt for a dip that clings to the cauliflower; strained Turkish yogurt works too, but loosen it with a splash of water if needed. The garlic is stirred into the yogurt raw, giving it a pronounced, pungent flavor. Start with one clove and add more only if you want a bolder dip. Mix the sauce while the cauliflower drains, so the flavors have a little time to come together.
Serve the florets as soon as they’re fried, with the yogurt alongside or underneath on the serving plate. This helps the coating stay crisp longer. The dish goes well with grilled meat, but also with grilled eggplant, peppers, or other hot vegetable dishes. If you’re serving several small plates, it’s handy to fry the cauliflower in batches and keep the first batches warm briefly in an oven at 100 °C. Don’t cover them: trapped steam softens the coating.
Bring a large pot of water with 1 teaspoon salt to a boil. Cook the cauliflower florets for 3–4 minutes, until just tender. Drain and let them drain and steam dry well; pat them dry if needed.
In a bowl, stir together the yogurt, grated garlic, and ¼ teaspoon salt. Set the garlic yogurt aside.
In a second bowl, beat the egg with the cold water. Add the flour and ½ teaspoon salt and stir to make a thin, smooth batter. A few small lumps are fine.
Heat the oil in a sturdy, high-sided pan to 170–175 °C. Use a kitchen thermometer if possible, and don’t fill the pan more than halfway.
Dip the cauliflower florets in the batter and let the excess drip off briefly. Fry in batches for 3–4 minutes, turning them halfway through, until golden brown. Drain on a rack or paper towels.
Arrange the cauliflower on a serving plate, sprinkle with parsley, and serve warm with the garlic yogurt.
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