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Fried Cauliflower (Egyptian Style)

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  • 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

  • 1/4 cup milk, or as needed

  • 2 cups vegetable oil, or as needed



    1. 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.
    2. Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
    3. Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
    4. 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.