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.
 Israeli-style fried cauliflower | |
| Course | Mezze, street food, sandwich, side dish |
|---|---|
| Main ingredients | Cauliflower florets, cooking oil |
Cauliflower in general, and fried cauliflower in particular, has become increasingly popular in the United States.[1]
Preparation
editFried cauliflower may start from raw or cooked cauliflower. The cauliflower is separated into florets, then deep-fried. It may be fried plain;[2][3] it may be breaded;[4] it may be battered; or it may be simply floured.[5]
The plain version is the crispest, though the oiliest;[6] 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
editDeep-fried and pan-fried cauliflower is found in many cuisines, and is well documented through the 19th century in Germany,[7] Austria,[8] Britain,[9] and the United States.[10] It is often called by its French name, choufleur frit.
Regional versions
editFrance
editFried battered cauliflower is served in French cuisine with a tomato sauce as fritot de chou-fleur.[11][12]
India
editA 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.[13]
One Punjabi recipe deep-fries the cauliflower first, then sautés it in spices and yogurt to nap the florets with sauce.[14]
Israel
editFried cauliflower is found both in Mizrahi and Sephardic traditions, which were brought to Israel when Jews immigrated to Israel, often as refugees.[15]
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.[16] 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.[17]
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".[16]
It is commonly served plain just with some salt. It may also be served with strained yogurt, tahini sauce, amba, zhug, or other condiments.[18]
The Sephardic version, culupidia frita, is battered and often served with lemon (culupidia frita con limón),[19] which is sometimes simmered with the cauliflower until it evaporates.[20]
Italy
editAn early Italian recipe for fried cauliflower (1822) first parboils it, then breads it and fries it in oil or lard.[21] Various versions of the dish are found in later cookbooks.[22]
It continues to be part of the repertoire of Italian cuisine,[23] and is sold as a street food in Sicily.[24]
Levant
editIn Levantine cuisine as found in Lebanon,[25] Syria, and Palestine fried cauliflower, zahra mekleyah (Arabic: الارنبيط المقلي, زهره مقليه), is served cold or hot.
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.[26]
It may be battered or not.[27]
Common accompaniments include tarator.[28]
Variations include curried and roasted cauliflower, bell peppers, or a garlic lemon vinaigrette. The Syrian menazla zahra is cooked with garlic, ground beef, cilantro, cumin, and salt.[27]
Fried cauliflower is also an ingredient in maqluba, a sort of pilaf with meat and vegetables on top.[29]
United States
editFried cauliflower from Indian, Israeli, Italian, and Levantine[30] 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[1] and for Israeli cuisine[31] has contributed to its popularity.
Some variants include serving with a white wine vinaigrette, currants, and pine nuts;[32] frying a whole head and serving with a beet tahini sauce;[33] or serving with a herbed labneh sauce.[34]
References
edit- ^ a b O'Connor, Anahad (8 June 2018). "The Ascension of Cauliflower". The New York Times. The New York Times. Retrieved 19 October 2019.
- ^ "Cooking with Chef Michael Solomonov: Fried Cauliflower". Youtube. Retrieved 19 October 2019.
- ^ "Fried Cauliflower recipe". Chefmarkeats. Archived from the original on 19 October 2019. Retrieved 19 October 2019.
- ^ "כרובית מטוגנת עם פירורי לחם (Israeli Fried Cauliflower Recipe in Hebrew)". Foods Dictionary. Retrieved 19 October 2019.
- ^ "Recipe:Fried Cauliflower with Currants and Pine Nuts". Michelin Guide. Retrieved 19 October 2019.
- ^ "Cooking with Michael Solomonov: Fried Cauliflower". Youtube. Retrieved 19 October 2019.
- ^ 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, ISBN 8177645668, 2004, p. 57
- ^ Nathan, Joan. King Solomon's Table.
- ^ a b Cook, Solomonov, Steven, Michael. Zahav. Houghton Mifflin Harcout.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Admony, Einat. Shuk. Artisan. ISBN 9781579656720.
- ^ "כרובית מטוגנת בפירורי לחם 'Cauliflower fried in bread crumbs'". Nikib. 15 July 2015. Retrieved 19 October 2019.
- ^ "Lemony Fried Cauliflower", Saveur, September 9, 2013[permanent dead link]
- ^ Gil Marks, The World of Jewish Cooking, 1999, ISBN 0684835592, p. 160
- ^ "Per fare un piatto di Cavol-fiore fritto", Il Cuciniere all'uso moderno, 1822, p. 69
- ^ "Cavolfiore fritto", Salani, L'arte della cucina, 1917, p. 116
- ^ Marcella Hazan, Essentials of Classic Italian Cooking, 2011
- ^ Anissa Helou, Mediterranean Street Food, 2002, ISBN 0060195967, p. 51
- ^ Kamal Al-Faqih, Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites, p. 7
- ^ Wolfgang Gockel, Helga Bruns, Syria Lebanon, Nelles Guide, 1998, p. 232
- ^ a b Tuder, Stefanie (January 7, 2015). "Creative Uses for Cauliflower, 2015's Oft-Predicted Top Food Trend". ABC News. Retrieved June 17, 2015.
- ^ Kamal Mouzawak, Lebanese Home Cooking: Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut's Souk El Tayeb Market, 2015, p. 83
- ^ "Maqluba", Yotam Ottolenghi, Sami Tamimi, Jerusalem, 2012, ISBN 1607743949, p. 127
- ^ Kathryn Robinson, Stephanie Irving, Seattle Cheap Eats, 1993, p. 96
- ^ "Why Modern Israeli Food Is America's New Favorite Cuisine". Thrillist. Retrieved 19 October 2019.
- ^ "Fried Cauliflower Recipe Balaboosta". Michelin Guide. Retrieved 19 October 2019.
- ^ Goldfield, Hannah. "Miss Ada and Golda's Modern Spins on Middle Eastern Cooking". The New Yorker. Retrieved 19 October 2019.
- ^ "Fried Cauliflower with Herbed Labneh". Jewish Food Experience. Retrieved 19 October 2019.