Paprika-Rántott Karfiol with Herbed Rice and Garlicky Tejföl Dip

Why You’ll Love This Recipe

• Classic Hungarian comfort: shatteringly crisp “rántott” crust with sweet paprika perfume.
• Balanced plate: crunchy cauliflower, fluffy herb-studded rice, and a cool garlicky tejföl dip.
• Approachable technique: simple flour-egg-crumb breading, no special equipment needed.
• Make it your own: air-fryer option, gluten-free swaps, or cheesy crumb variations.

Grocery List

• Produce: 1 large cauliflower, garlic, flat-leaf parsley, dill, chives, lemon
• Dairy: Eggs, full-fat sour cream (tejföl), butter
• Pantry: All-purpose flour, fine dry breadcrumbs, sweet Hungarian paprika, salt, black pepper, long-grain rice, neutral frying oil, sparkling water

Full Ingredients

Cauliflower

• 1 large head cauliflower (about 1 kg whole; yields ~800 g florets)
• 1 tbsp fine salt (for blanching water)

Paprika Breading & Frying

• 3/4 cup (95 g) all-purpose flour
• 2 tsp sweet Hungarian paprika (in the flour)
• 1/2 tsp garlic powder
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 3 large eggs
• 2 tbsp cold sparkling water (30 ml)
• 1 1/2 cups (150 g) fine dry breadcrumbs (zsemlemorzsa or plain)
• 1 tsp sweet Hungarian paprika (in the crumbs)
• 1/4 tsp hot paprika or cayenne (optional)
• 1/2 tsp fine salt (in the crumbs)
• Neutral oil for frying (about 3 cups/700 ml), such as sunflower or rapeseed

Herbed Rice

• 1 cup (200 g) long-grain white rice
• 1 3/4 cups (415 ml) water
• 1 tbsp unsalted butter (14 g) or olive oil
• 1/2 tsp fine salt
• 1/4 cup (15 g) finely chopped flat-leaf parsley
• 2 tbsp (6 g) finely chopped dill
• 1 tbsp (3 g) finely chopped chives
• 1 tsp lemon zest (optional)

Garlicky Tejföl Dip

• 1 cup (240 ml) full-fat sour cream (tejföl, ~20% fat if available)
• 2 small garlic cloves, finely grated
• 1 tbsp (15 ml) fresh lemon juice
• 1/4 tsp fine salt, black pepper to taste
• 1/4 tsp sweet paprika + 1 tsp olive oil for a swirl (optional)
• 1 tbsp chopped chives or parsley

To Serve (Optional)

• Lemon wedges, extra chopped herbs, flaky salt, extra sweet paprika

Step-by-Step Instructions

Step 1: Prep and blanch the cauliflower

Trim the leaves and core, then break the cauliflower into medium florets about 3–4 cm (1 1/4–1 1/2 inches) wide. Bring a large pot of water to a boil and salt it with 1 tbsp salt. Add the florets and simmer for 2 1/2–3 minutes until just tender at the edges but still crisp in the center. Drain well, spread on a clean towel, and pat very dry. Let cool until no visible surface moisture remains; dry florets are key to a crisp crust.

Step 2: Mix the garlicky tejföl

In a bowl, combine sour cream, grated garlic, lemon juice, salt, and a few grinds of pepper. Stir in the chopped chives or parsley. If you like, whisk the paprika with the olive oil and swirl it over the top. Cover and refrigerate to let the flavors bloom while you cook.

Step 3: Cook the herbed rice

Rinse the rice in a fine strainer until the water runs mostly clear. In a saucepan, combine water, butter, and salt; bring to a boil. Stir in the rice, reduce to low, cover, and cook for 12 minutes. Remove from heat and rest 5 minutes, covered. Fluff with a fork and fold in parsley, dill, chives, and optional lemon zest. Keep warm, covered.

Step 4: Set up the paprika breading station

In one shallow bowl, whisk flour with 2 tsp sweet paprika, garlic powder, 1 tsp salt, and pepper. In a second bowl, beat eggs with sparkling water. In a third bowl, mix breadcrumbs with 1 tsp sweet paprika and 1/2 tsp salt (add hot paprika if desired). Arrange the bowls in a line with a clean tray at the end. Place a wire rack over a baking sheet for draining. Heat 2–3 cm (about 1 inch) of oil in a deep skillet or Dutch oven to 175–180°C (350–360°F). If you have an oven, set it to 95°C (200°F) to keep batches warm.

Step 5: Bread the florets

Working a handful at a time, coat florets in the seasoned flour, shaking off excess. Dip into the egg, letting extra drip off. Press into the breadcrumbs until fully coated. Arrange on the tray and let the breaded florets rest for 10 minutes; this helps the coating adhere and crisp.

Step 6: Fry in batches to deep golden

Fry 6–8 florets at a time without crowding, turning once, until the coating is a deep golden brown and crisp, about 2 1/2–3 minutes per side. Maintain oil at 175–180°C (350–360°F); adjust heat as needed. Transfer to the wire rack to drain and sprinkle lightly with salt. Keep finished batches warm in the oven while you continue.

Step 7: Finish and serve

Dust the hot florets with a pinch of sweet paprika for aroma. Serve immediately with the herbed rice, the chilled garlicky tejföl dip, and lemon wedges. Garnish with extra herbs if you like. The ideal bite is hot, crisp cauliflower dunked in cool, garlicky sour cream alongside fluffy, herby rice.

Pro Tips

• Dry is key: after blanching, remove as much surface moisture as possible for a shatteringly crisp crust.
• Rest the breading: a 10-minute rest sets the coating so it doesn’t slip off in the oil.
• Watch the oil temperature: 175–180°C (350–360°F) yields a crisp exterior without greasy spots.
• Use a rack, not paper towels: airflow keeps the crust from steaming and softening.
• Season while hot: a final pinch of salt and paprika sticks best right out of the oil.

Variations

• Air-Fryer Rántott Karfiol: Preheat to 205°C (400°F). Lightly oil the basket. Arrange breaded florets, mist with oil, and cook 12–15 minutes, turning and misting at 8 minutes, until deeply golden.
• Gluten-Free: Use rice flour (or a 1:1 GF blend) in place of all-purpose flour and gluten-free breadcrumbs.
• Cheesy Crumb: Mix 1/3 cup (30 g) finely grated Parmesan into the breadcrumbs for a nutty, extra-crispy crust.

Storage & Make-Ahead

Refrigerate leftover fried cauliflower in an airtight container for up to 2 days. Re-crisp in a 200°C (400°F) oven on a rack for 8–10 minutes. Avoid microwaving; it softens the crust. The garlicky tejföl dip can be made up to 3 days ahead. The herbed rice is best fresh; reheat gently with a splash of water. For make-ahead frying, bread the florets and refrigerate on a rack (uncovered) up to 6 hours, or freeze on a sheet until solid, then bag. Fry from frozen, adding 1–2 minutes to the cook time.

Nutrition (per serving)

Approximate: 740 kcal; 32 g fat; 85 g carbohydrates; 18 g protein; 3–5 g fiber; 980 mg sodium. Values will vary based on oil absorption and ingredient brands.