Thursday, March 6, 2014

Arabic fried Cauliflower

Arabic fried cauliflower 

Serves 4

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. 


Sue/the view from great island said...

This sounds SO good! I have a weakness for fried veggies, and I love that this has no heavy batter coating on it. That light lemon yogurt dip sounds perfect, too!

Anonymous said...

I do a similar cauliflower dish but I bake it instead. You can cook a whole baking sheet at a time and it's a bit healthier too :)

Lemon yogurt dip is awesome. A little cumin is nice too.