Fried cauliflower is a popular dish in many cuisines of the Middle East, South Asia, Europe, and elsewhere. It may start from raw or cooked cauliflower; it may be dipped in batter or breading; it may be fried in oil, butter, or other fats. It can be served on its own, as a mezze or side dish, or in a sandwich. It is often seasoned with salt, spices, and a variety of sauces, in the Middle East often based on tahini or strained yogurt. [1][2][3]
Cauliflower in general, and fried cauliflower in particular, has become increasingly popular in the United States.[4]
Preparation
Fried cauliflower may start from raw or cooked cauliflower. The cauliflower is separated into florets, then deep-fried. It may be fried plain;[5][6] it may be breaded;[7] it may be battered; or it may be simply floured.[8]
Breaded fried cauliflower in Israel
The plain version is the crispest, though the oiliest;[9] the breaded and battered versions result in a moister, less crisp interior.
After draining, it may be seasoned or sauced in a variety of ways.
History
Deep-fried and pan-fried cauliflower is found in many cuisines, and is well documented through the 19th century in Germany,[10]Austria,[11]Britain,[12] and the United States.[13] It is often called by its French name, choufleur frit.
Regional versions
France
Fried battered cauliflower is served in French cuisine with a tomato sauce as fritot de chou-fleur.[14][15]
India
A wide variety of fried cauliflower dishes are found in India.
Cauliflower pakoras, battered and spiced fried cauliflower, are popular in North India and Chennai, and may be double-fried for crispness. They can be served with a tomato or peanut chutney.[16]
One Punjabi recipe deep-fries the cauliflower first, then sautés it in spices and yogurt to nap the florets with sauce.[17]
Among the Mizrahi, fried cauliflower was often eaten as a mezze before large meals or in various salads (often dressed with tahini sauce, strained yogurt, or citrus juice). Over time, fried cauliflower was adopted as a street food.[19] With the rise of fine dining in Israel, Israeli chefs have incorporated versions of the dish into their cooking, where it may be an important main dish.[20]
In Israel, fried cauliflower is commonly served at falafel, shawarma, hummus, and sabich stands, often in a sandwich or as part of a salad bar: "Fried cauliflower is a staple of falafel-shop salad bars".[19]
It is commonly served plain just with some salt. It may also be served with strained yogurt, tahini sauce, amba, zhug, or other condiments.[21]
The Sephardic version, culupidia frita, is battered and often served with lemon (culupidia frita con limón),[22] which is sometimes simmered with the cauliflower until it evaporates.[23]
Italy
An early Italian recipe for fried cauliflower (1822) first parboils it, then breads it and fries it in oil or lard.[24] Various versions of the dish are found in later cookbooks.[25]
It continues to be part of the repertoire of Italian cuisine,[26] and is sold as a street food in Sicily.[27]
It may be served in a sandwich of pita bread or sandwich bread, often toasted and sprinkled with cumin, salt, and lemon juice. It is also served as a side dish.[29]
Fried cauliflower is also an ingredient in some dishes, such as maqluba, a sort of pilaf with meat and vegetables on top,[32] and Mtafaye (Arabic: مطفّية), a dish using fried cauliflower cooked in yoghurt.[1][2][33]
Zahra mekleyah
Mtafaye
United States
Fried cauliflower from Indian, Israeli, Italian, and Levantine[34] traditions is found in the United States.
The Israeli versions are often found at Israeli, kosher, Jewish, and falafel restaurants. The growing fashion both for cauliflower[4] and for Israeli cuisine[35] has contributed to its popularity.
Some variants include serving with a white wine vinaigrette, currants, and pine nuts;[36] frying a whole head and serving with a beet tahini sauce;[37] or serving with a herbed labneh sauce.[38]
↑ Theoretisch-praktische Anleitung zur Kochkunst, 1817 p. 656
↑ Allgemeines österreichisches oder neuestes Wiener Kochbuch, 1831 p. 481
↑ Florence B. Jack, Vegetables, Salads, and Vegetable Entremets with Appropriate Sauces, Edinburgh, 1898 p. 23
↑ "Fried Cauliflower", E. Duret, Practical Household Cookery, 1891, p. 365
↑ Auguste Escoffier, Le guide culinaire: aide-mémoire de cuisine pratique, 1903, p. 654
↑ Prosper Montagné; Charlotte Turgeon, Nina Froud, eds. Larousse gastronomique: the encyclopedia of food, wine & cookery, Crown 1961, translation of the 1938 Larousse edition, p. 222
↑ "Cauliflower pakora", Chetna Makan, Chai, Chaat & Chutney: a street food journey through India 2017 s.v.[permanent dead link]
↑ "Adrak te gobhi da kheema", Jiggs Kalra and Pushpesh Pant, Classic Cooking Of Punjab, ISBN8177645668, 2004, p. 57
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