Fried Cauliflower (Arnabeet Mekleh)

Cauliflower: The main ingredient, cut into florets for easy frying.

Flour: Used to create the batter that coats the cauliflower.

Salt: Enhances the overall flavor of the dish.

Cumin: Adds a warm, earthy flavor to the batter.

Paprika: Provides a mild, sweet pepper flavor and a hint of color.

Water: Mixed with the dry ingredients to form the batter.

Vegetable oil: Used for frying the battered cauliflower until golden and crispy.

When preparing batter for fried cauliflower, ensure the water is added gradually to achieve a smooth consistency. This helps avoid lumps and ensures an even coating on the cauliflower florets. Additionally, make sure the oil is at the right temperature before frying; too hot and the batter will burn, too cool and the cauliflower will absorb excess oil, making it greasy. Use a thermometer to maintain the oil at around 350°F (175°C) for optimal frying.

• cauliflower - Substitute with broccoli: Both have similar textures and can be fried to achieve a crispy exterior.

• flour - Substitute with cornstarch: Cornstarch creates a lighter, crispier coating when fried.

• salt - Substitute with soy sauce: Adds a salty flavor along with a bit of umami.

• cumin - Substitute with ground coriander: Offers a different but complementary earthy flavor.

• paprika - Substitute with chili powder: Adds a similar color and a bit more heat.

• water - Substitute with club soda: The carbonation helps create a lighter, crispier batter.

• vegetable oil - Substitute with canola oil: Both have high smoke points and neutral flavors, making them ideal for frying.

• Allow the fried cauliflower to cool completely at room temperature before storing. This prevents condensation, which can make the batter soggy.
• Place the cooled cauliflower florets in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven at 375°F (190°C) for about 10-15 minutes to regain crispiness.
• For freezing, arrange the cooled fried cauliflower on a baking sheet in a single layer. Freeze for 1-2 hours until solid.
• Transfer the frozen cauliflower florets to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, preheat the oven to 400°F (200°C). Place the frozen florets on a baking sheet and bake for 15-20 minutes until heated through and crispy.
• Avoid microwaving as it can make the batter soggy and lose its crunch.

• Preheat your oven to 375°F (190°C). Arrange the fried cauliflower on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Place the fried cauliflower in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the fried cauliflower in the skillet and cook for 3-4 minutes on each side, or until heated through and crispy.

• If you prefer using a microwave, place the fried cauliflower on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the original crispiness.

• To steam, place the fried cauliflower in a steamer basket over boiling water. Cover and steam for 3-5 minutes, or until heated through. This method will soften the batter but is a healthier option.

• Mixing bowl: Use this to combine the flour, salt, cumin, and paprika, and to mix in the water until you get a smooth batter.

• Whisk: This will help you stir the dry ingredients and water together to achieve a smooth batter.

• Frying pan: Heat the vegetable oil in this to fry the cauliflower florets.

• Tongs: Use these to dip the cauliflower florets into the batter and to handle the hot, fried cauliflower.

• Paper towels: Place these on a plate to drain the excess oil from the fried cauliflower.

• Plate: Use this to hold the paper towels and the fried cauliflower as it drains.

• Knife: You'll need this to cut the cauliflower head into florets.

• Cutting board: Use this as a surface to cut the cauliflower into florets.

• Measuring cups: These will help you measure out the flour, water, and vegetable oil accurately.

• Measuring spoons: Use these to measure out the salt, cumin, and paprika.

Pre-cut the cauliflower: Cut the cauliflower into florets ahead of time and store them in an airtight container in the fridge.

Prepare the batter in advance: Mix the flour, salt, cumin, and paprika with water the night before and refrigerate.

Use a deep fryer: If you have a deep fryer, use it to save time and ensure even cooking.

Batch frying: Fry multiple cauliflower florets at once to reduce cooking time.

Drain properly: Use a wire rack over paper towels to drain excess oil quickly and efficiently.