Moroccan · Appetizer
Moroccan Fried Cauliflower
Cauliflower florets are parboiled, then battered lightly and fried until crisp on the outside and tender within, a popular appetizer or side dish served with a squeeze of lemon and sometimes a small dish of harissa on the side.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 head cauliflower, cut into florets
- 100 g flour
- 1 egg, beaten
- 1/2 tsp cumin and 1/2 tsp paprika
- Vegetable oil, for frying
- Lemon wedges, to serve
- Salt
Method
- 1
Parboil
Boil the cauliflower florets for 4–5 minutes until just tender but still firm. Drain well and pat dry.
- 2
Batter
Whisk the flour, egg, cumin, paprika, salt and enough water to make a light batter.
- 3
Coat
Dip each floret into the batter, letting excess drip off.
- 4
Fry
Fry in batches in hot oil at 180°C for 3–4 minutes until golden and crisp.
- 5
Drain
Drain on paper towels and salt while hot.
- 6
Serve
Serve hot with lemon wedges.
Chef's tips
- Parboiling first ensures the cauliflower is tender inside before the outside crisps up in the fryer.
- Pat the florets fully dry before battering so the batter clings properly.
Frequently asked questions
Can this be served as a main course side?
Yes, it works equally well as a starter with dips or as a crunchy side alongside grilled meats.