Crispy Fried Egyptian Cauliflower

2015-03-14 20.20.27


  • 2 heads of cauliflower
  • 1 cup of flour
  • 1 tablespoon of salt,
  • 1 tablespoon of cumin
  • 1/2 teaspoon of black pepper
  • 1 clove of grinded up garlic
  • ½ cup of cold water
  • canola oil ( enough to deep fry the cauliflower)
  • breadcrumbs


1. Separate the cauliflower into big chunks with a knife.

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2. Put the cauliflower in a pot with enough water to cover it, 1 teaspoon of cumin and 1 teaspoon of salt and bring to a boil. Boil until the cauliflower is soft but not mushy on medium heat.

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This is how it looks like when you first put it in the water. The color is opaquely white.

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This is how it will look like after it has boiled. Notice that it is a bit translucent and not as bright a white.

3. Next prepare the frying batter. For the batter mix 1 cup of flour, 1 spoon of salt, 1 spoon of cumin, 1/2 teaspoon of black pepper, and 1 clove of grinded up garlic. Add in ½ cup of cold water and stir the mixture with a fork until it becomes a batter.

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This is how the batter will look after you have mixed all of the ingredients together.

4. Remove the cauliflower from the pot and put into a colander and drain the water from it. Afterwards lay them put out on a flat surface.

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5. Lightly sprinkle the cauliflower with salt and pepper.

2015-03-14 19.41.196. Then take the cauliflower, dip it into the batter, and roll it in the batter until the surface of the cauliflower is completely covered.

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Make sure the batter is covering all of the cracks and crevices.

7. Get a shallow plate and fill it with breadcrumbs. After that roll the battered cauliflower into the bread crumbs.

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Make sure to cover both sides with the bread crumbs and press them on a bit with your fingers so they stick to the batter and do not fall off.

8. Get a large deep pot that is safe to fry in. Pour in enough canola oil so that your cauliflower will be completely submerged in it.  Turn on the heat to high and wait until the oil is at a rolling boil. It is important that your ol is very hot so that the  cauliflower will cook thoroughly.

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This oil is not hot enough.

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This oil is the right temperature.

9. Once the oil is hot, drop in the cauliflower a few large pieces at a time. Let the cauliflower fry until it is golden brown.

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This is how it looks right after you drop all of the cauliflower in.

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This is how it will look when it is about halfway done. See it is starting to turn golden brown.

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Now you can tell they are done because they are a golden brown color.

10. Once the cauliflower is golden brown, take out of the pot using a ladle so you won’t break it with a fork, and so you wont scoop up excess oil. Then set it onto a paper towel to drain the oil and cool off for a minute.

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11. You are done now! That’s all there is to it! Serve immediately while it is still hot with toasted pita bread, tahini sauce, and a pinch chili powder for an added kick if you want.

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2015-03-14 20.20.27


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