The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.

    Advertisement
  • Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.

  • Heat oil in a deep skillet to about 350 degrees F (175 degrees C).

  • Dip cauliflower florets in the batter; fry battered cauliflower in the 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.

Editor's Note:

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

284 calories; protein 8.7g 17% DV; carbohydrates 34.2g 11% DV; fat 13.4g 21% DV; cholesterol 47.7mg 16% DV; sodium 102.5mg 4% DV. Full Nutrition
Advertisement

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2013
This was a fantastic recipe, but the first step of effectively blanching the cauliflower in cumin scented water is totally unnecessary. The florets cook to perfection when just dipped in the batter and fried - also, the batter sticks more easily to the uncooked pieces. Want to save more time? The use of the food processor to make the batter is overkill as far as dishes and equipment go (or maybe I am just lazy). Just whip it up in a bowl (the same one you will use to dip the florets in). So save yourself the hassle of step 1 and part of step 2 and make this tasty recipe. Read More
(114)

Most helpful critical review

Rating: 1 stars
02/20/2014
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!! Read More
(5)
27 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/04/2013
This was a fantastic recipe, but the first step of effectively blanching the cauliflower in cumin scented water is totally unnecessary. The florets cook to perfection when just dipped in the batter and fried - also, the batter sticks more easily to the uncooked pieces. Want to save more time? The use of the food processor to make the batter is overkill as far as dishes and equipment go (or maybe I am just lazy). Just whip it up in a bowl (the same one you will use to dip the florets in). So save yourself the hassle of step 1 and part of step 2 and make this tasty recipe. Read More
(114)
Rating: 5 stars
01/12/2013
I love this recipe! I normally steam the cauliflower and just pan fry, but this was nice for a change. I served it as an appetizer with a dip that I make from low fat sour cream, cumin and olive oil. Thanks! Read More
(24)
Rating: 5 stars
06/07/2013
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! Read More
(20)
Advertisement
Rating: 5 stars
07/13/2014
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! Read More
(7)
Rating: 1 stars
02/19/2014
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!! Read More
(5)
Rating: 5 stars
12/14/2013
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. Read More
(5)
Advertisement
Rating: 5 stars
05/05/2016
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 Read More
(4)
Rating: 4 stars
05/15/2016
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 Read More
(3)
Rating: 5 stars
03/14/2013
I just made this recipe and I love it! It's hard to get my vegatarian brother to eat anything but with this I had to slap his hands away from the dish. Will definitely be making this one again Read More
(3)
Advertisement