1large head cauliflowerwashed and cut into florets
2tablespooncornstarch
oil for frying
flaked sea salt
1tablespoonlemon juice
1tablespooncumin seeds
handful of chopped cilantrooptional
za'ataroptional
Instructions
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.