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moroccan fried cauliflower

★★★★★ 1
a recipe by
Lynn Clay
Portland, OR

Serve the fried cauliflower as an accompaniment to almost any Moroccan meal.

★★★★★ 1
serves 4-6
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For moroccan fried cauliflower

  • 1 md
    head of cauliflower
  • 2
  • 1/4 c
  • 1 c
  • 3 clove
    garlic, pressed
  • 2 Tbsp
    parsley, fresh chopped
  • 1 Tbsp
  • 2 tsp
  • salt and pepper to taste
  • 1 tsp
    cayenne pepper (or chili powder for wimps)
  • 1/4 tsp
  • 1/2 c
    vegetablel oil

How To Make moroccan fried cauliflower

  • 1
    Break the head of cauliflower into bite-sized florets. Steam (covered) for two to three minutes. Be careful not to overcook—you want the cauliflower to still be firm with a crisp-tender bite. Drain.
  • 2
    In a large bowl, beat the eggs. Whisk in the water and then whisk in the flour until smooth.
  • 3
    Add the garlic, parsley, cumin, paprika, salt, and cayenne pepper. Whisk to blend in smoothly.
  • 4
    Transfer the cauliflower florets to the bowl. Toss (simply pick up the bowl and shake carefully) or stir gently until the cauliflower florets are evenly coated with batter.
  • 5
    Heat about 1/4 inch/.5 cm of vegetable oil in a large skillet over medium heat until hot. Transfer some of the coated cauliflower florets to the hot oil; do not crowd.
  • 6
    Cook for several minutes then turn over with spoons or forks to cook the other side, again for several minutes, until deep golden. Remove the cooked cauliflower with a slotted spoon to the paper-towel-lined pan to drain. Repeat with the remaining cauliflower.
  • 7
    Serve the fried cauliflower as-is or with a dipping sauce, or with mayonnaise and lemon wedges on the side.

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