Crispy Fried Cauliflower with Feta Hummus Dip

Crispy Fried Cauliflower
Hein van Tonder


1 large head of cauliflower, cut or broken into florets
3 eggs
2tablespoons milk
1 1/2cups flour
1/2cup grated Parmesan cheese
1teaspoon salt
1 1/2teaspoons smoked paprika
1 1/2teaspoons Ras el Hanout spice blend
oil for frying


  1. Place all the dip ingredients in a food processor until smooth, spoon into a serving bowl and keep chilled.
  2. Pour enough oil in a medium sized pot for deep frying and heat the oil to 180 degrees C.
  3. Beat the eggs with the milk until smooth in a shallow dish.
  4. In a separate shallow dish mix the flour with the Parmesan cheese, salt, paprika and Ras el Hanout spice blend.
  5. Scoop about third of the flour mix in a large freezer bag and gently place the cauliflower inside.
  6. Shake the bag to coat the cauliflower, then dip each floret into the egg mixture and then in the rest of the flour mixture.
  7. Place on a wire rack while dredging the rest of the cauliflower.
  8. Fry the cauliflower in batches until golden brown and crispy.
  9. Drain on a plate lined with paper towels and keep warm until all the cauliflower has been fried.
  10. Drizzle the dip with some olive oil, dust with some paprika and serve the cauliflower immediately with extra lemon wedges. Serve alongside Whipped Hummus Dip.

This recipe from Heinstirred and Honest Cooking was republished with permission. It originally appeared as Fried Cauliflower with Whipped Hummus Dip.

Crispy Fried Cauliflower Recipe

Hein van Tonder