Rating: 4.5 stars
28 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

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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.

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  • 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; carbohydrates 34.2g; fat 13.4g; cholesterol 47.7mg; sodium 102.5mg. Full Nutrition
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