Crispy Roasted Cauliflower by Claudette B. Jones

Cut the cauliflower into florets and clean them thoroughly. Sprinkle the florets with salt and cook them until tender. You can either steam or boil the cauliflower depending on your preference.

Prepare the Marinade:
In a bowl, whisk together the eggs, finely chopped parsley, cumin, black pepper, ras el hanout, milk, salt, sugar, and minced garlic until well combined.

Coat the Cauliflower:
Once the cauliflower has cooled completely, dip each floret into the marinade, making sure each piece is well coated. Then, lightly coat the florets in flour.

Fry the Cauliflower:
Heat oil in a frying pan over medium heat. Fry the cauliflower pieces until golden and crispy on all sides, about 5-7 minutes. Once done, place them on absorbent paper to drain excess oil.

Serve:
You can enjoy these crispy florets as is, or pair them with chicken and a drizzle of hummus sauce for a more filling dish.

Serving and Storage Tips