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Cauliflower Fried Egyptian Style

Cauliflower Fried Egyptian Style

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

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 284

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Ingredients

2 tsp cumin
1 head cauliflower, cut into florets
1 cup flour
1 egg
2 cloves crushed garlic
1 tsp cumin, ground
2 tbsp SIDS TAMARILLO SAUCE
SIDS SALT & PEPPER to taste
¼ cup milk, as needed
2 cups rice bran oil, as needed

Directions

Fill a large pot with lightly salted water and bring to a rolling boil then add 2 teaspoons of cumin to boiling water. Cook cauliflower florets, working in batches, until cooked but still crisp, 1-2 minutes. Remove with a slotted spoon and cool on a plate.
Heat oil in a deep skillet to about 175oC.
Blend flour, egg, garlic, 1 teaspoon cumin, SIDS TAMARILLO SAUCE and SIDS SALT & PEPPER in a blender or food processor until smooth then thin with milk as needed.
Dip cauliflower florets in the batter then fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6-8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.