Moroccan Fried Cauliflower Florets with Charmoula Dip

Ingredients

• 1 head Cauliflower
• 1 cup Chickpea Flour
• 0.75 cup Water
• 1 tsp Cumin
• 0.5 tsp Paprika
• 0.25 tsp Turmeric
• 0.5 tsp Salt
• 2 cups Olive Oil
• 0.5 cup Cilantro
• 0.5 cup Parsley
• 4 cloves Garlic
• 2 tbsp Lemon Juice
• 0.25 tsp Red Pepper Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the 1 head of cauliflower and cut it into small florets, about 2.54 cm in size.
2. 2In a medium bowl, whisk together the 1 cup of chickpea flour, 0.75 cup of water, 1 tsp of cumin, 0.5 tsp of paprika, 0.25 tsp of turmeric, and 0.5 tsp of salt until you have a smooth batter with no lumps.
3. 3Pour the 2 cups of olive oil into a large, heavy-bottomed skillet or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is hot enough by dropping a tiny bit of batter into it; it should sizzle immediately.
4. 4Dip each cauliflower floret into the chickpea flour batter, making sure it's fully coated, then carefully place the battered florets into the hot olive oil. Fry the florets in batches for 4-6 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Do not overcrowd the skillet.
5. 5Using a slotted spoon or spider strainer, remove the fried cauliflower florets from the hot oil and place them on a plate lined with paper towels to drain any excess oil.
6. 6To make the Charmoula dip, combine the 0.5 cup of cilantro, 0.5 cup of parsley, 4 cloves of garlic, 2 tbsp of lemon juice, and 0.25 tsp of red pepper flakes in a blender or food processor. Add 2-3 tablespoons of water to help it blend. Process until the mixture is smooth and well combined.
7. 7Arrange the crispy fried cauliflower florets on a serving platter and serve immediately with the Charmoula dip on the side.

Related Guides