Cauliflower, with its versatile nature and health benefits, takes centre stage in this Moroccan appetizer. Crispy on the outside and tender on the inside, these fried cauliflower bites are a delicious treat with your favourite dip, a brilliant way to enjoy the health benefits and add a touch of flair to your meal when entertaining guests.

Health Benefits of Cauliflower

Cauliflower is a powerhouse of nutrients. It is rich in vitamins C and K, as well as folate and fibre. Additionally, cauliflower is low in calories and carbohydrates, making it a great choice for those looking to maintain a healthy diet. To take this recipe to a healthier level, make a batter from the egg, flour and spices to dip the florets into and place them on a lined oven tray under the grill for a few minutes until golden brown. You can even make this recipe keto-friendly by mixing the spices into the egg, eliminating the flour, and then either broiling or grilling.

Ingredients needed for Moroccan Fried Cauliflower

1 head cauliflower, cut into florets
1 cup all-purpose flour
3 eggs
1 teaspoon garlic powder
1 teaspoon smoked or sweet paprika
1 teaspoon cumin
1/2 teaspoon of chilli flakes
1/2 teaspoon turmeric
Salt, to taste
Oil, for frying
Lemon wedges, for serving
Fresh parsley, chopped, for garnish

How to make Moroccan Fried Cauliflower

Separate the cauliflower into similar-sized florets, wash and part boil. Drain and let cool.
In a bowl, mix together the flour, paprika, cumin, turmeric, salt, garlic powder and chilli flakes.
Whisk the eggs, then dip each cauliflower floret into the egg, and coat it in the flour mixture.
Heat the oil in a pan over medium-high heat. Fry the cauliflower in batches until golden brown and crispy, about 5 minutes per batch.
Remove the cauliflower from the oil and place it on a paper towel-lined plate to drain excess oil.
Serve the fried cauliflower hot, garnished with fresh parsley and lemon wedges.

What can be served with Moroccan Fried Cauliflower?

These Moroccan fried cauliflower bites pair perfectly with a variety of mains. Serve them over a meat tagine, as a side dish with grilled chicken or lamb or pair them with rice or a salad for a lighter option.

The crispy texture and spicey flavour of the cauliflower complement a wide range of dips, such as this homemade mayonnaise or this Turkish Ezme salad, making it a versatile appetizer that is sure to please even the pickiest of little monsters.

Note: Cooked cauliflower can be stored in the refrigerator in an airtight container or zip-top bag for three to four days. So you can even get a head start with this recipe by prepping the cauliflower beforehand.