Fried Cauliflower (Egyptian Style)

Today’s AGN recipe of the week in a Fried Cauliflower Egyptian Style.

Ingredients

• 2 teaspoons ground cumin
• 1 head cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 egg
• 2 cloves garlic

• 1 teaspoon ground cumin
• 1 tablespoon tomato paste
• salt to taste
• 1/4 cup milk, or as needed
• 2 cups vegetable oil, or as needed

Directions

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.

Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.

Heat oil in a deep skillet to about 350 degrees F (175 degrees C).

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.

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