Lebanese-Inspired Fried Cauliflower
A delicious and flavourful fried cauliflower, inspired by a local eatery.
- 1 large head cauliflower washed and cut into florets
- 2 tablespoon cornstarch
- oil for frying
- flaked sea salt
- 1 tablespoon lemon juice
- 1 tablespoon 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.