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hamoosta cauliflower

Hamoosta cauliflower: fried florets braised in a tangy leek sauce

contains eggs

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

For the cauliflower:

  • 1 medium cauliflower
  • Vegetable oil, for deep frying

For the coating:

  • 1 cup cup all-purpose flour (GF flours like corn / rice flours also works)
  • 2-3 medium eggs (preferably free ranged)
  • 1/2 cup red lentil/chickpea flour mixed with 1/2 cup water to form a batter
  • 1/2 teaspoon fine sea salt

For the sauce:

  • 3-4 tablespoons olive oil
  • 1 medium size leek (both green and white parts) well rinsed
  • 3-4 celery stems (with the leaves)
  • 3-4 tablespoons wheat semolina or polenta / fine grits (for GF version)
  • 1/2 teaspoon ground turmeric
  • 3-4 cups water
  • 1/3 cup freshly squeezed lemon juice (or more to taste)
  • kosher salt to taste
  • 1 tablespoon brown sugar (or more to taste, whatever kind you have)

Instructions

For the cauliflower:

  1. Steam the cauliflower whole for 7-9 minutes or until just tender and no longer pearly white in color. 

  2. Remove to a large bowl, allow to cool slightly then cut into medium size florets. 

  3. Alternatively, you can break the cauliflower down to medium size florets and cook them in simmering water 4-5 minutes, then drain to a colander.  

For the sauce:

  1. Finely chop the leeks and celery. If the cauliflower has nice stalks and stems, chop them up and add to the sauce too! 

  2. Heat the olive oil in a wide shallow pot. 

  3. Add the chopped leeks and celery and sweat over medium heat 6-5 minutes until lightly softened. Add the semolina/cornmeal, turmeric and water and bring to a boil. 

  4. Add the lemon juice and season with salt and sugar to taste. Simmer over low heat while working on the fried florets.

For the fried florets:

  1. Heat oil for deep frying in a small pot. Crack the eggs to a bowl and whisk well, mix flour and salt in a bowl. 

  2. Coat the steamed florets with flour, then dip in the egg batter until evenly coated. 

  3. Fry in 2-3 batches for 3-4 minutes or until nicely golden. Remove to dry paper towel using tongs or a slotted spoon (you can also move the florets directly to the sauce). 

Combine:

  1. Add the fried florets to the simmering sauce. 

  2. Continue cooking over medium heat, uncovered, over medium-low heat for 15-25 minutes or until completely the florets are tender (but are not mushy) and the sauce liquid has thickened a bit.

  3. Taste the sauce and adjust seasoning in necessary with salt or sugar more sugar (the sauce must be sour!)). 

  4. Serve warm or at room temperature, alongside couscous or rice. 

  5. Keeps refrigerated for 4-5 days (and tastes even better after a night in the fridge).