Ingredients
4
4 servings
- •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
- •0.25 cup milk, or as needed
- •2 cups vegetable oil, or as needed
Instructions
- 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 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 batter is smooth; thin with milk as needed.
- Heat oil in a deep skillet to 350 degrees F (175 degrees C).
- Dip cauliflower florets in batter; fry battered cauliflower in 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.
Nutritional Facts
Per 4 servings
- Calories: 284
- Carbohydrate: 34g
- Fat: 13g
- Fiber: 5g
- Protein: 9g
- Sugar: 5g
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