Arabic fried cauliflower
2 heads of cauliflower (medium to large)
2 tsp salt
Oil for frying
1 cup yogurt
1 tbsp lemon juice
Dash of cumin
1 tbsp mayo (optional)
Fresh Pita for serving
Serve with : Cucumber, tomato and red onion salad lightly dressed with olive oil, lemon juice and seasoned with salt.
Cut the cauliflower florets off the stalk slowly keeping evenly sized pieces in tact. Bring water to a boil and boil them for 10 minutes (add 2 tsp salt to water)
Drain the cauliflower and set it aside until it cools a bit and is no longer watery.
Heat oil for frying. Gently fry cauliflower pieces in batches to avoid over crowding turning them from time to time and remove when reddish/golden in colour.
Set them on a paper towel and keep them from overcrowding (as not to get soggy) Salt lightly.
Enjoy the florets with the dipping sauce of stuff inside pita and drizzle with sauce!
Recipe courtesy of my good Syrian friend.