- 1 small cauliflower or half a large one (not pictured)
- 3 eggs
- 6 tablespoons bread crumbs
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 teaspoons turmeric
- 1/2 teaspoon chili powder
- pepper and salt to taste
- sunflower oil
- optional: chili sauce for serving
Kitchen equipment needed
- small knife
- medium-sized pan or steamer
- paper kitchen towel
- 2 deep plates
- large skillet
- skimmer or meat tongs
Preparation — 15 minutes
Divide the cauliflower into medium-sized florets. You can pre-cook the cauliflower in boiling water or steam it for about 5 minutes. Drain the cauliflower and pat it dry using paper kitchen towels.
Beat 3 eggs in a deep plate and add bread crumbs seasoned with ground ginger, ground cinnamon, turmeric and chili powder in the second deep plat.
Finishing the pan fried cauliflower florets — 15 minutes
Heat a large layer of sunflower oil in a skillet on medium-high heat.
Coat the cauliflower florets with beaten eggs and then with the bread crumbs. Make sure the florets are fully coated.
Bake the florets in the oil for a few minutes, until they’re beautiful golden brown. Don’t overcrowd the pan, otherwise the florets won’t become crunchy. Transfer the golden brown florets from the oil to paper kitchen towels to remove any excess oil. Serve immediately with chili sauce, enjoy!