Why not make a delectable dessert to serve as the last course of your favorite Mexican meal or Cinco de Mayo celebration using papaya, strawberries, and Mexican fruit chile powder? It only takes 5 components and 5 easy steps to make it happen.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 2 teaspoons ground cumin
- 1 head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 large egg
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- salt to taste
- ¼ cup milk, or as needed
- 2 cups vegetable oil, or as needed
Instructions
- 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 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 batter is smooth; thin with milk as needed.
- Heat oil in a deep skillet to 350 degrees F (175 degrees C).
- Dip cauliflower florets in batter; fry battered cauliflower in 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.
- The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 103 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It was ok tasting, but definitely not crispy. After the first batch I rolled in breadcrumbs before frying and that made it a bit crunchier. The cauliflower came out too mushy, so I think the blanching step is unnecessary, as other reviewers have said. Not wanting to give up, the next day I warmed it the toaster oven and served with freshly grated Parm-Reg. Certainly not bad, but I’ll try a different recipe next time.
finally someone has posted our good old egyptian fried cauliflower recipe in English. Way to go girl. Allow me to remind you that the original recipe also calls for finely chopped parsley to be added to the batter which may make the batter even messier but the flavour becomes heavenly. One more note to all other reviewers who did not see the first step of blanching in cumin water necessary. I am sure you did not like the smell, but the flavour is never authentic without it. And for the sake of knowledge, cumin is actually added not for the flavour but to reduce the gas distension that occurs after eating cauliflower and also broccoli. So if you are OK with that you can skip the cumin.
I love the bad rating because people could follow the recipe. I made these according to direction, and the turned out awesome. Follow the recipe!
The only thing I didn’t have was the tomato paste! But I still think it came out delicious, and next time, because there will be a next time I’ll make sure I have the paste.
Amazing recipe. I love it.
Skip step 1 completely. Use 1/2 flour, 1/2 cornmeal. I also used tomato bullion instead of paste. YUM. My personal tip: deep-fry in a wok. The shape keeps your counters clean!
I did not have a cumin so I put a curry and it was still good.
This was great! Really easy to make too. I followed the instructions exactly besides the blender part. I just mixed it by hand and used powdered garlic. I had to use more milk, probably because I didnt blend it, and just added the milk until it was almost like a very thick pancake batter. I just threw the cauliflower in a bowl with the batter and fried it in 2 batches. Came out great! Thanks! I might fry it a TINY bit longer next time just to add a little extra crunch. But, overall, delish!
I steamed the cauliflower with cumin in the microwave, as suggested in other posts, mixed the batter in my mini-processor and used sour milk to thin it to batter. Needed about 3/4 cup. Instead of dipping the cauliflower, I poured the batter over it in the bowl it had been “nuked” in, and tossed to coat. Oh, and I used 1/2 a cup each of corn flour and all-purpose wheat flour, and some extra cumin. Delicious!
This was super easy and delicious – served with a Greek yogurt ranch dip. As another reviewer suggested, I substituted 1/2 the flour for corn meal to provide a bit of crunch. Added tandoori spice and was amazing
Turned out great! I recommend a little more tomato paste than called for. Also, one time I added some sour cream to make the consistency a little creamier; turned out really good! Definitely smaller pieces makes for tastier result! I used peanut oil for deep frying. Best to add lots of salt to mixture instead of just salting the finished product. Doesn’t flavor it very well that way
A lot of work but well worth it. So good!!
This was so much better than anything I’ve ever had in a restaurant! I followed directions exactly except for the milk… I just added the milk slowly while stirring the rest of the ingredients until the batter seemed to have the the right consistency. Will make this again and again and again.
it had no taste
I microwaved fresh florets for three minutes with a little water and some cumin. Mixed the batter by hand, adding extra milk to make a thick pancake-batter consistency. I added some cayenne, Mrs. Dash’s lemon-garlic seasoning, and garlic powder. Deep fried florets for two minutes at 350, drained on paper towels and salted. Served with ranch dip. Delicious! You won my son over to eating cauliflower!
Excellent. I made way too much and gave the excess to my neighbor. Now they want me to make it again! Big Hit with any dipping sauce you like or none at all.
Blending all the ingredients together wasn’t the best idea…the batter was too runny…and when I added more flour…it was clumpy! I had to result to starting from scratch. I placed the flour in a separate bowl….then, I placed the eggs and milk in another bowl. I dipped the cauliflower into the wet mixture and coated them into the dry mixture….Done deal!!
Incredible!!!!!!!
Eliminated step one as suggested. I used 1 tablespoon tomato powder instead of paste, put in 2 tsp of cumin (instead of 1), 1 tsp garlic powder and 1 tsp of salt into the batter. Adding enough milk for a thick batter (bit more then cake like). Just hand whisked the batter in a small bowl. Fried them in coconut oil. Beautiful color, just a bit snappy on the inside for a nice crunch, great flavor. Def. a winner with the kids.
This recipe was really different from what I normally do and it was a great change. I found that the batter was a little bland for me and I needed a lot more than 1/4 cup of milk. Maybe if I added cornmeal like NINhalos suggested or if you use dip it would come out perfect.
Excellent flavor. Needed to use more than 1/4 cup of milk to make the batter less dough-like and more batter-like. If you want the fried cauliflower to be crunchier, then add cornmeal to the batter. Great recipe! Thanks!