moroccan fried cauliflower

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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