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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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 the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate. | 2. Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed. | 3. Heat oil in a deep skillet to about 350 degrees F (175 degrees C). | 4. Dip cauliflower florets in the batter; fry battered cauliflower in the 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
head cauliflower	1		cut	-	-	-	-
purpose flour	1	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
garlic	2	cloves		8.94	1.9836	0.3816	0.03
cumin	1	teaspoon	ground	15.75	1.8581	0.748	0.9353
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt	to taste			-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
vegetable oil	2	cups		3758.32	0.0	0.0	436.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.