1. Cut the cauliflower in medium-sized florets and cook them in boiling water until almost done. 2. Pat them dry and coat them first with the beaten egg, then with the flour. 3. Heat the oil until hot enough for deep frying, then deep-fry the cauliflower until golden and crisp. 4. Drain on kitchen paper. 5. Now prepare the sauce: 6. Mince the garlic cloves and -in a large pan- fry them in the olive oil for about one minute, then add the tomato paste. Fry a few more seconds, then add the water and stir well. 7. Add the parsley, salt, pepper, coriander and cumin and let simmer for about 15 minutes. 8. Check for seasoning, then add the cauliflower to the sauce and let it simmer another 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
