Cauliflower works as a fried sharing plate because its florets are dense enough to hold a batter and mild enough to carry strong seasoning without tasting green. Frying also caramelises the natural sugars in the floret, which is why fried cauliflower tastes nutty and slightly sweet rather than vegetal. It is usually served with an emulsified dip such as sriracha aioli, because the fat in the dip carries the heat and the acidity keeps the plate from feeling heavy.
Why it beats most vegetarian starters
Most vegetarian starters ask a table to be interested in vegetables. Fried cauliflower does not — it eats like a wing. That is why it is the plate that disappears first even at tables where nobody is vegetarian.
Texture is the point
A floret has a dense stem and a loose, branching top. Battered and fried, the top shatters while the stem stays tender, so you get two textures in one bite.
What to dip it in
Something emulsified and slightly acidic. Sriracha aioli is the standard because it is hot, creamy and sharp at once: the fat carries the heat and the acidity stops the plate feeling heavy.
On the board
Spiced Cauliflower Tempura ($18) from the starters, or Crispy Cauliflower ($9) during Happy Hour. For more vegetarian plates on the table, add Mediterranean Mezze Hummus ($18) and Aroma Beet & Burrata ($19).
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
Is crispy cauliflower vegetarian?
Yes. Battered and fried cauliflower with an aioli dip is vegetarian. Check whether the aioli is egg-based if you need the dish to be vegan.
Why does fried cauliflower taste sweet?
Frying caramelises the natural sugars in the floret, producing nutty, sweet notes rather than the green flavour raw cauliflower has.
