Vered's Israeli Cooking

Roasted cauliflower florets

Vered Guttman

Roasted cauliflower florets

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Here’s a trick for making the beloved fried cauliflower florets, that’s so popular in Israel, but with half the labor and fat.

Fried cauliflower in tahini sauce is part of the Palestinian meze. Israelis usually prepare it like schnitzel, dipped in flour, egg and bread crumbs and then fried. It’s delicious, but takes a long time to make and not the healthiest method.

In here, the cauliflower florets are pre-cooked in salted water, then just the top is dipped in mayo (something that I saw on Israeli media) and then in cornflakes crumbs (you can also use breadcrumbs) and roast in the oven. It is seriously delicious.

Roasted cauliflower florets
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Roasted cauliflower florets

Recipe by Vered GuttmanCourse: Appetizers, sidesCuisine: IsraeliDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

20

minutes
Total time

45

minutes

Fried cauliflower florets are very popular in Israel. This version is quicker and healthier without sacrificing the flavor.
this method can work well in a air fryer, so give it a try.

INGREDIENTS

  • 2 quart water

  • Kosher salt

  • 1 medium cauliflower

  • 1 cup cornflakes

  • ½ teaspoon turmeric

  • ½ teaspoon dried tarragon

  • ½ teaspoon caraway seed

  • ⅔ cup mayo

  • 1 tablespoon white vinegar

  • 2 tablespoons water

  • 2 teaspoons Dijon mustard

  • Oil spray (such as PAM)

DIRECTIONS

  • Put water and 1 tablespoon salt in a 4 quart pot (or larger) and bring to boil.
  • In the meantime, remove leaves from the cauliflower and cut to florets. the large florets cut into two, so most of the florets will be in equal size.
  • When water boils, add cauliflower, bring back to boil and cook for 5 minutes. Drain water from pot and cover cauliflower with ice water to stop the cooking process. Set aside.
  • Turn oven to 450 F degrees. If you have a fan, turn it on too. Grease a large reamed baking sheet.
  • Put cornflakes crumbs or breadcrumbs, turmeric, tarragon, caraway seed and ½ teaspoon salt in a small bowl and mix. Set aside.
  • Put mayo, vinegar, water and mustard in another small bowl.
  • Have the cauliflower, cornflakes crumbs bowl, mayo bowl and baking sheet arranged one next to the other. Hold the stem of each floret and dip its head in mayo and then in cornflakes and place on the baking sheet. If the mayo is too thick, you can add more water and/or vinegar. you don’t want a very think layer of mayo on each floret, it needs to be a thin layer. Spray the florets in the pan with oil spray.
  • Roast in the oven for 15 minutes or until tender and golden-brown. Check the flowers after 6 minutes, if they burn too quickly, you can lower the oven to 425 F.
  • Transfer to a cooling rack and serve immediately.
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