I was inspired to make this fried cauliflower after seeing something similar on Pinterest.
I tweaked the recipe a bit and did not cook the cauliflower before frying. I was worried that it could become a mush and would not have minded at all if the vegetable had a bit of crunch when eating. I also added one my favourite spice mixes to the batter, Ras El Hanout, a spicy blend from Morocco.
These really are moreish snacks and a great play on salty and sweet. The cauliflower goes sweet when cooked, the batter has a warmth coming from the paprika and Ras El Hanout, and the dip packs a salty punch from the feta. Serve with loads of lemon wedges for acidity. 
The humble cauliflower has undergone quite the revival. It has always been a favourite veggie of mine and I love all the interesting recipes these days. I have made a fair amount of interesting recipes with cauliflower and these are worth checking out as well: Aloo Gobi, Roasted Cauliflower Salad, Garlic Buttered Cauliflower Mash, Cauliflower Couscous and these lovely Vegetable Pies.
Find the recipe for the creamy hummus dip complete with yogurt, feta, and cream cheese here.
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Crispy Fried Cauliflower and Creamy Hummus Dip
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Spicy fried cauliflower florets tossed in ras el hanout, served with a creamy feta and yogurt hummus. Perfect game day snack!
Ingredients
- 1 head (1 head) cauliflower
- 3 eggs (3 eggs) eggs
- 2 tbsp milk (2 tbsp) milk
- 1 1/2 cups (355 ml) flour
- 1/2 cup (118 ml) grated Parmesan cheese
- 1 tsp salt
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp Ras el Hanout spice blend
- oil for frying
Instructions
- Place all dip ingredients in a food processor until smooth, then spoon into a serving bowl and keep chilled.
- Pour enough oil in a medium-sized pot for deep frying and heat the oil to 356°F (180°C).
- Beat the eggs with the milk until smooth in a shallow dish.
- In a separate shallow dish, mix the flour with the Parmesan cheese, salt, paprika, and Ras el Hanout spice blend.
- Scoop about a third of the flour mix into a large freezer bag and gently place the cauliflower inside.
- Shake the bag to coat the cauliflower.
- Dip each floret into the egg mixture and then into the rest of the flour mixture.
- Place on a wire rack while dredging the rest of the cauliflower.
- Fry the cauliflower in batches until golden brown and crispy.
- Drain on a plate lined with paper towels and keep warm until all the cauliflower has been fried.
- Drizzle the dip with some olive oil, dust with some paprika, and serve the cauliflower immediately with extra lemon wedges.
Notes
- For extra crispy cauliflower, ensure the florets are completely dry before dredging in the flour mixture.
- Leftover fried cauliflower can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for optimal crispiness.
- If you don’t have Ras el Hanout, a blend of cumin, coriander, turmeric, and paprika can be substituted for a similar warm, earthy flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 100
Frequently Asked Questions
What is Ras el Hanout and can I skip it?
Ras el Hanout is a North African spice blend that typically includes cumin, coriander, cinnamon, ginger, and cardamom. You can substitute a mix of cumin and coriander, though the flavor will be simpler.
What oil temperature is best for frying cauliflower?
356°F (180°C) is the target. Too low and the coating absorbs excess oil; too high and the crust browns before the cauliflower softens.
Can I bake the cauliflower instead of deep frying?
You can bake at 425°F (220°C) for 25-30 minutes, flipping once, but the crust will be less crisp. Spraying with oil before baking helps with browning.
What goes into the hummus dip for this recipe?
The recipe calls for a standard hummus base blended smooth and kept chilled before serving alongside the fried cauliflower. Store-bought hummus works fine if you want to save time.
How do I keep the coating from falling off the cauliflower?
Make sure the florets are dry before dipping in the egg wash, and press the flour and Parmesan mixture firmly onto each piece. Letting them rest for a couple of minutes before frying also helps the coating adhere.
