Cauliflower is one of those quirky looking vegetables that I am very fond of. It’s sweet tasting and dainty! A versatile vegetable that you can get creative with and, it’s good for you!
A member of the cruciferous family of vegetables including it’s best green buddy the broccoli ! The benefits are endless, with an impressive amount of antioxidants and vitamins, it’s worth getting friendly with.
This dish in particular hails from the Levante region, and goes by the name Imshat. Each area has it’s own unique version.This recipe is one that my mother makes and it brings back so many memories from my childhood.It’s basically cauliflower dipped in an eggy floury onion batter with some spices and herbs that is lightly fried with some vegetable oil.The texture is somewhat like a tempura,light, fluffy and crispy! you can have it as a main meal or a side dish with some pitta bread and a nice bowl of tzaztiki, or part of a larger meze display! It’s also delicious cold, straight out of the fridge 🙂
What you need
- 1 Cauliflower head
- 1 big onion finely chopped
- 2 garlic cloves minced
- 1 cup finely chopped parsley & cilantro
- 5 eggs
- 5 tablespoons of white flour ( you can add another spoon or two if the consistency is too runny)
- 1 teaspoon baking soda
- 1 teaspoon of cumin
- 1/2 a teaspoon of coriander
- a pinch of mixed spice
- 1 tablespoon sea salt
- a generous amount of pepper
- cooking oil
Chop the head of the cauliflower into florets. Steam them until tender but not soggy. sprinkle some salt and pepper on top and let them cool down. In another big bowl, add chopped onions, garlic, cilantro and parsley, eggs, flour, salt and all the spices. mix well with a hand whisk until nice and fluffy. Chop your cauliflower into smaller pieces and mold them into oval size cakes.Get a large frying pan, turn onto medium heat and pour some cooking oil, wait till the oil is nice and hot, then dip your florets with the help of a big serving spoon into the batter, fry lightly until nice and brown on each side. Remove and place on some paper towel to absorb the excess of oil. Serve on a nice platter with a sprinkle of lemon!