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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cauliflower in medium-sized florets and cook them in boiling water until almost done. | 2. Pat them dry and coat them first with the beaten egg, then with the flour. | 3. Heat the oil until hot enough for deep frying, then deep-fry the cauliflower until golden and crisp. | 4. Drain on kitchen paper. | 5. Now prepare the sauce: | 6. Mince the garlic cloves and -in a large pan- fry them in the olive oil for about one minute, then add the tomato paste. Fry a few more seconds, then add the water and stir well. | 7. Add the parsley, salt, pepper, coriander and cumin and let simmer for about 15 minutes. | 8. Check for seasoning, then add the cauliflower to the sauce and let it simmer another 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
egg	2		beaten	143.0	0.72	12.56	9.51
flour	1	cup		578.28	126.6054	9.401	2.2436
oil	1			112.12799999999999	0.0	0.0358	12.7334
garlic clove	2			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tomato paste	4	tablespoons		52.48	12.1024	2.7648	0.3008
water	1	cup		0.0	0.0	0.0	0.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt pepper				-	-	-	-

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