"The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter." — Marmar
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cauliflower, cut into florets
salt to taste
milk, or as needed
vegetable oil, or as needed
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.
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Cauliflower (Egyptian Style)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
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