Fried Cauliflower (Egyptian Style) Recipe -
Fried Cauliflower (Egyptian Style) Recipe
  • READY IN 30 mins

Fried Cauliflower (Egyptian Style)

Recipe by  

"The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
  2. Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
  3. Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
  4. Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2013

This was a fantastic recipe, but the first step of effectively blanching the cauliflower in cumin scented water is totally unnecessary. The florets cook to perfection when just dipped in the batter and fried - also, the batter sticks more easily to the uncooked pieces. Want to save more time? The use of the food processor to make the batter is overkill as far as dishes and equipment go (or maybe I am just lazy). Just whip it up in a bowl (the same one you will use to dip the florets in). So save yourself the hassle of step 1 and part of step 2 and make this tasty recipe.

Most Helpful Critical Review
Feb 19, 2014

Blending all the ingredients together wasn't the best idea...the batter was too runny...and when I added more was clumpy! I had to result to starting from scratch. I placed the flour in a separate bowl....then, I placed the eggs and milk in another bowl. I dipped the cauliflower into the wet mixture and coated them into the dry mixture....Done deal!!

Jan 12, 2013

I love this recipe! I normally steam the cauliflower and just pan fry, but this was nice for a change. I served it as an appetizer with a dip that I make from low fat sour cream, cumin and olive oil. Thanks!

Jun 07, 2013

Excellent flavor. Needed to use more than 1/4 cup of milk to make the batter less dough-like and more batter-like. If you want the fried cauliflower to be crunchier, then add cornmeal to the batter. Great recipe! Thanks!

Jul 13, 2014

I microwaved fresh florets for three minutes with a little water and some cumin. Mixed the batter by hand, adding extra milk to make a thick pancake-batter consistency. I added some cayenne, Mrs. Dash's lemon-garlic seasoning, and garlic powder. Deep fried florets for two minutes at 350, drained on paper towels and salted. Served with ranch dip. Delicious! You won my son over to eating cauliflower!

Mar 14, 2013

I just made this recipe and I love it! It's hard to get my vegatarian brother to eat anything, but with this, I had to slap his hands away from the dish. Will definitely be making this one again

Feb 23, 2014

Excellent. I made way too much and gave the excess to my neighbor. Now they want me to make it again! Big Hit with any dipping sauce you like or none at all.

Jul 25, 2014

I didn't try this recipe, but I've been making deep fried cauliflower and onion rings for 30 yes or more. Try this recipe. I think you'll like it. For 1 head of cauliflower and 1 onion cut into rings you'll have to triple the batter. 1 1/2 cups flour, 1/2 tsp. Salt, 1 cup milk, 4 Tbls. Oil, 2 eggs and grated Romano cheese. Mix all ingred8ents together except the cheese until mixed well and smooth. I use a wire whisk. Then sprinkle the batter with as much or little of the cheese as you wish. Let sit for 20 - 30 minutes. Dip your cauliflower and onion rings in the batter, shaking off as much of the excess as possible. Fry up in pan filled with peanut oil that's at 350 - 360 degrees. When done, put on paper towels over paper on cookie sheer and sprinkle with salt while hot. ENJOY!.


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  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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