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Crispy fried cauliflower coated in corn flour, a flavorful vegetable dish.
In season: Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cauliflower fried with corn flour (120 g) has 144 calories. That works out to 120 calories per 100 g. It contains 21 g of carbs, 3.8 g of protein, 5 g of fat and 3.7 g of fiber. Its 60 µg of Vitamin K covers 50% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 120 g
144
KCAL / 120G
Carbs
21g
· 8% DV
Protein
3.8g
· 8% DV
Fat
5g
· 6% DV
Fiber
3.7g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 11% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 0.72 g | 4% |
| Trans fat | 0 g | |
| Sodium | 216 mg | 9% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 3.7 g | 13% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 144 kcal |
| 1 piece (small) | 20 g | 24 kcal |
| 1 piece (large) | 35 g | 42 kcal |
| 3 piece (small) | 60 g | 72 kcal |
| 1 serving (small) | 70 g | 84 kcal |
| 100 g | 100 g | 120 kcal |
| 5 piece (medium) | 100 g | 120 kcal |
| 1 cup (medium) | 110 g | 132 kcal |
| 1 serving (large) | 180 g | 216 kcal |
Calculated from 120 calories per 100 g.
To make cauliflower fried with corn flour, cut cauliflower into florets, briefly boil or steam until just tender, then drain and dry thoroughly. Coat the florets in seasoned corn flour and fry in hot oil until golden and crisp.
Dry the cauliflower well before coating it, and use a thin, even layer of corn flour. Fry in properly hot oil in small batches; crowding the pan lowers the oil temperature and makes the coating soft.
Yes, cauliflower fried with corn flour can be made in an air fryer. Arrange the coated florets in a single layer, lightly spray them with oil, and turn them partway through cooking so the coating browns on all sides.
Yes, but raw cauliflower can stay firm while its coating browns. Cut it into small, evenly sized florets and fry more gently, or steam it briefly first for a tender center and crisp outside.
The coating usually falls off because the florets are wet or the flour has not adhered evenly. Drain and dry cooked cauliflower thoroughly, press the corn flour onto each piece, and avoid moving the florets too soon in the pan.
Yes, you can bake cauliflower coated in corn flour, although it will usually be less crisp than the fried version. Spread the dry, coated florets apart on a lined baking tray, lightly oil them, and turn once as they cook.
Garlic yogurt sauce pairs especially well with cauliflower fried with corn flour because its cool, tangy flavor balances the crisp coating. A lemony tahini sauce or spicy tomato dip also works well.
Serve cauliflower fried with corn flour with a fresh salad and a cooling dip for a light meal, or alongside grilled meat, fish, or beans as a side. Add the dip just before eating so the coating stays crisp.
Reheat cauliflower fried with corn flour in an oven, toaster oven, or air fryer until hot and crisp again. Store cooled leftovers in a covered container in the refrigerator, and avoid the microwave because it softens the coating.
Fine corn flour gives cauliflower fried with corn flour a more even coating that clings closely to each floret. Coarse cornmeal can work, but it creates a grainier crust and may not adhere as well.
Vitamins
Vitamin K
60µg · 50% DV
Vitamin C
44.4mg · 49% DV
B5
0.84mg · 17% DV
Folate
66µg · 17% DV
Minerals
Sodium
216mg · 9% DV
Phosphorus
54mg · 8% DV
Potassium ⭐
252mg · 7% DV
Manganese
0.17mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cauliflower fried with corn flour is made by coating cauliflower florets in corn flour and frying them until crisp. It is a simple way to prepare the vegetable, though versions and seasonings vary from one home to another. The coating turns crunchy and lightly earthy, while the cauliflower inside stays tender and mild.
Serve it hot as a side dish or snack, with a dipping sauce or alongside a main meal; it also works well with a fresh salad. Cauliflower contributes fibre, while the coating adds carbohydrates and frying makes the dish more substantial. For a lighter take, use just a little oil and bake the coated florets until browned.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.72g
MONOUNSATURATED
1.44g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.