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Spicy Fried Cauliflower

Source of Recipe


From "The Great Book of Couscous" by Copeland Marks






List of Ingredients



• 1 head cauliflower
  
• 2 Tbsp flour
  
• 1/8 tsp cayenne pepper
  
• 1/4 tsp ground cumin
  
• 1/4 tsp paprika
  
• Pinch salt
  
• 2 eggs
  
• 1/2 cup milk
  
• 1/3 cup olive oil
  
• Optional: 1 Tbsp finely chopped cilantro
  
• 1/8 tsp kosher salt
  
• Lemon wedges
  






Instructions



1. Bring a large pot of water to a boil. Lay the cauliflower on its side and cut off as much of the thick stalk as possible. Turn upside down so the florets are facing away from you. Use a paring knife to cut around the core, fairly close to the florets. Leave about 1/2-inch of the stem attached to the florets. Remove the core and cut the florets into bite-size pieces. Rinse well.
   
   
2. When the water comes to a boil, add the florets and immediately begin timing 3 to 4 minutes. Drain in a colander and rinse with cold water to cool. Drain well, then transfer to a plate lined with several layers of paper towels for a few minutes to absorb excess moisture.
   
   
3. Prepare a batter by mixing together the flour, cayenne, cumin, paprika and a pinch of salt. In a measuring cup, whisk together the eggs and milk. Pour about half over the flour mixture and whisk to blend well. Then whisk in the remaining egg mixture.
   
   
4. Line a large plate with paper towels and place in a warm oven. In a heavy 10-inch skillet, heat the olive oil over medium-high heat. Dip the cauliflower florets into the egg batter.
   
   
5. When the oil is hot, fry about a third of the florets at a time, 3 to 4 minutes, or until tender-crisp. Transfer to the oven and continue with the remaining florets. Transfer the fried cauliflower to plates and dust with cilantro and kosher salt. Serve with wedges of lemon.
   
   Makes 4 servings.