Fried cauliflower with mint and tamarind dipping sauce from Essential Ottolenghi: A Collection (page 212) by Yotam Ottolenghi

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Notes about this recipe

  • lorloff on September 06, 2020

    This fried cauliflower dish was a 10.5 on a scale of 10 absolutely fantastic. Getting the flour to stick to the cauliflower before adding the egg and the panko was tricky and hard to do. But the dish was absolutely worth the tremendous effort. Next time we will increase the spices slightly in the seasoned panko and will substitute falafel mix for the flour. The sauce was for us the only weakness in the recipe. Eat the fried cauliflower by itself or with a tahini lemon sauce. This was delicious and worth the effort. We are thinking about trying the seasoned breading on chicken and other breaded things it was great. Loved this but too much work. The roasted cauliflower dish from Milk Street 6/19 is so much easier.

  • Rutabaga on October 10, 2018

    The breadcrumb coating on this cauliflower is nicely flavored even though I accidentally forgot to add the garlic and intentionally left out the pepper flakes (to keep in mild enough for the kids), and the florets turned out nicely cooked and not at all greasy. I had to add extra olive oil to make the dip come together, but it was nicely tangy and herby, and also very good when mixed into plain white rice.

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