Moroccan Fried Cauliflower

Moroccan Fried Cauliflower Recipe

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Lynn Clay


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


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15 Min
20 Min
Pan Fry


  • 1 medium
    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.

Printable Recipe Card

About Moroccan Fried Cauliflower

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Moroccan

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