Egyptian Fried Cauliflowers - Dukkah

Egyptian Fried Cauliflowers - Dukkah

Every time I encounter a dish which is so similar in favour and cooking style to a dish from another distant land, I remember my Grandmother's saying "All human race is one at heart and it's only language and politics that separate us by putting up boundaries". She was so true. The Egyptian Fried Cauliflower is so similar to the Indian cuisine that I almost felt I was at home, enjoying my mom's cooking. This dish is every quick and easy to prepare and equally tasty. You can serve this as a starter or even as a side dish for any main course.

Preparation Time  : 10 minutes
Cooking Time       :  20 minutes
Difficulty               :  Very Easy
Serves                   :   4 - 6

Ingredients :

2 teaspoons ground Cumin (for boiling)

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 for frying, or as needed

 

Method :

  1) Fill a large pot with lightly salted water and bring to a rolling boil, add 2 teaspoons cumin to boiling water.

 

  2) Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes.

 

  3) Remove with a slotted spoon and cool on a plate.

 

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

 

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

 

 
6) Dip cauliflower florets in the batter, and then fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes.

 

  7) Remove with a slotted spoon and drain on a paper towel-lined plate.

 

  8) Serve Hot with sprinkled