Crispy Fried Cauliflower
Crispy on the outside and tender on the inside, these golden fried cauliflower florets are seasoned with fragrant cumin and paprika. Served over a fresh bed of lettuce with sweet cherry tomatoes, they make a delightful appetizer or side dish.
Ingredients for 3 portions
Instructions
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1
Trim and cut the cauliflower into bite-sized florets, then rinse thoroughly under cold water in a colander.
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2
Place the florets into a saucepan and pour in enough water to cover them completely.
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3
Add 1 tsp of salt and 1/2 tsp of ground cumin to the water.
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4
Cover the saucepan and cook over medium heat for 8 to 10 minutes until the cauliflower is fork-tender, then drain completely and allow to cool slightly.
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5
In a shallow dish, beat the egg thoroughly with a fork.
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6
On a separate plate, mix the all-purpose flour with salt, paprika, and black pepper (or ground cumin) to taste.
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7
Dredge the cooked cauliflower florets evenly in the seasoned flour mixture, then dip them into the beaten egg to coat.
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8
Heat vegetable oil in a frying pan over medium heat.
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9
Fry the coated cauliflower in the hot oil for 4 to 6 minutes, turning occasionally until crispy and golden brown on all sides.
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10
Transfer the fried cauliflower to a plate lined with paper towels to drain any excess oil.
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11
Shred the iceberg lettuce, arrange it across a serving plate, place the warm cauliflower on top, and garnish with cherry tomatoes before serving.
