When my husband told me about a Lebanese eatery in Vancouver that served up a tasty fried cauliflower, I was intrigued. I had read about this infamous dish from various media, but hadn’t eaten it myself.
While brainstorming ideas for meatless Fridays during Lent, I came across The Endless Meal‘s copycat recipe for it and gave it a go.
HOW TO FRY CAULIFLOWER
For this recipe, you’ll need a whole head of cauliflower.
It’s best to wash and cut the florets ahead of time, so the cauliflower has ample time to dry in the fridge.
You DO NOT want to deep fry wet cauliflower — that is very dangerous and will cause the oil to splatter.
BUTTERY SOFT YET CRUNCHY
The texture of the deep fried cauliflower fresh from the oil is out of this world.
A lightly crunchy exterior quickly gives into a soft buttery muted cauliflower flavour that is enhanced by the drizzle of lemon juice and sea salt.
I’ve added toasted cumin seeds and a sprinkle of za’atar for an added punch of flavour.
It’s a straightforward recipe with minimal ingredients.
Just ensure sure you make enough, because cauliflower will shrink as it’s fried. You’ll find yourself popping morsels of freshly fried cauliflower into your mouth and before you know it, you’ll have an empty platter in front of you.
HOW TO SERVE FRIED CAULIFLOWER
I like to serve my fried cauliflower with my lots of lemon juice along with some cut up veggies, but I would imagine it would taste great with some flatbread or naan as well.
If you try this Lebanese-inspired fried cauliflower recipe, I’d love to see! Tag me on Instagram @siftandsimmer or leave me a comment below.
Lebanese-Inspired Fried Cauliflower
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 large head cauliflower washed and cut into florets
- 2 Tbsp cornstarch
- oil for frying
- flaked sea salt
- 1 Tbsp lemon juice
- 1 Tbsp cumin seeds
- handful of chopped cilantro optional
- za'atar optional
- Wash the cauliflower and cut into small florets.
- Place onto a paper towel, set into a large bowl and put it in the refrigerator for at least 6 hours. This will ensure that the cauliflower is dry and won't splatter when frying in oil.
- Heat oil in a small sauce pan over medium high heat.
- When oil temperature reaches 350 F, dip the cauliflower into the cornstarch and fry in small batches, about 5 minutes. Drain onto paper towel.
- Season with salt, lemon juice, and cumin seeds. Garnish with cilantro and za'atar if you wish.
- Serve immediately.
Recipe adapted from The Endless Meal.