This is a simple dish, poor man’s food, but it’s so full of flavor and the contrast between the tender cauliflower and the crispy bread crumbs is crazily good. There’s a reason this dish is so popular in Israel.
Fried cauliflower
Course: Sides, AppetizersCuisine: IsraeliDifficulty: Medium4
servings20
minutes20
minutes40
minutesOne the best kept secret for the flavor of a good fried cauliflower, is the addition of (vegan or not) chicken soup powder mix in the breadcrumbs. Israeli brand Osem has a vegan chicken-flavored powdered mix that’s available in many chain supermarkets in the U.S. in the kosher isle, as well as in Kosher supermarkets. There are also other brands, of course. So you can choose to add a spoonful of the mix into the breadcrumbs instead of the spices, as directed below, or just use the spices I suggested. It will taste great either way.
INGREDIENTS
Water
Kosher salt
1 cauliflower
1 cup all purpose flour
2 eggs
1 ½ cups bread crumbs
½ teaspoon turmeric* (see note above about spices)
1 teaspoon powdered garlic*
1 teaspoon powdered onion*
¼ teaspoon ground pepper
Mild olive oil or any other oil (except for vegetable oil) for frying
DIRECTIONS
- Fill a pot with 2 quart water and a tablespoon of kosher salt, cover and bring to boil over high heat.
- Cut cauliflower to florets, different sizes are fine. Add cauliflower to the boiling water, bring back to boil, then reduce heat to medium and cook for 4 minutes, until fork tender. You do not want the cauliflower to fall apart. Transfer to a colander and wash with cold water to cool cauliflower down.
- Prepare 3 medium bowls and a rimmed baking sheet. Put flour in the first bowl; 2 beaten eggs with 3 tablespoons water and a teaspoon of salt in the second bowl; breadcrumbs with spices (see note above) and ½ teaspoon salt in the third.
- Dip each cauliflower floret in the flour, shake to remove extra, then the egg and then the breadcrumbs, making sure it’s coated completely. Arrange in the baking sheet and repeat with the rest of the florets.
- Line a baking sheet with a double layer of paper towel. Put about ⅛ inch oil in a non stick frying pan over medium-high heat and preheat the oil. When oil is hot add a few of the coated florets, not too crowded, and fry on all sides until golden-brown, about 3-4 minutes on each side. If the florets brown too quickly, reduce the heat to medium. Transfer to the paper towel lined sheet and repeat with the rest of the florets. Serve immediately or at room temperature.
