The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter.
- 2 teaspoons ground cumin
- 1 head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 egg
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- salt to taste
- ¼ cup milk, or as needed
- 2 cups vegetable oil, or as needed
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.
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.
Prep time: 10 mins / Cooking time: 20 mins / Total time: 30 mins
Serving: 4 / Yield: 4 servings