Fried Cauliflower (Egyptian Style) Recipe

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.