Egyptian Cauliflower Fritters in Tomato Sauce

December 9, 2011

Ingredients

Preparation

Step 1
Wash, separate into florets, boil, dip in batter, and deep-fry a cauliflower, as directed in preceding recipe. Both the egg-and-flour and the batter methods are suitable.
Step 2
Prepare a tomato sauce in a large saucepan. Fry 2 garlic cloves in about 2 tablespoons oil until golden. Add 3–4 tablespoons tomato paste diluted in cup water, 3 tablespoons chopped parsley, and salt and black pepper to taste. Simmer for 10–15 minutes.
Step 3
Drain the deep-fried florets, and drop them into the tomato sauce. Simmer for about 25 minutes, until the cauliflower is very soft and the sauce is much reduced.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsFritter Egyptian North African African Cauliflower Vegetable Starter Main Dinner Simmer Ramadan Cookbooks

Recipe notes

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