Middle Eastern Cauliflower Fried In Egg
Very popular dish in the Middle East, especially in Lebanon.
1 medium cauliflower
1 egg, beaten well with a pinch of salt
Olive oil or corn oil for deep-frying
Garlic Yogurt Sauce with Mint or Avocado Yogurt Dressing
Trim the cauliflower; separate into florets. Drop it into boiling salted water and cook briskly, uncovered, for about 10 minutes or until almost tender. Drain in a colander. Pat dry with paper towels.
Heat 2 inches oil in a saucepan or deep skillet until it reaches a temperature of 375 deg F (190 deg C).
Dip the florets, a few at a time, in the beaten egg and fry in the hot oil until golden brown on all sides.
Remove with a perforated spoon and drain on paper towels.
Serve with the garlic yogurt sauce or avocado dressing.
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