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Bon Appétit

Fried Cauliflower with Saffron Yogurt and Lemon

Recipe information

  • Total Time

    35 minutes

  • Yield

    4 appetizer

Ingredients

2

tablespoons very hot water

Large pinch saffron threads

1

/2 cup plain whole-milk Greek-style yogurt

1

teaspoon cumin seeds

Peanut oil (for deep-frying)

4

cups bite-size cauliflower florets (from 1 medium head)

Lemon wedges

Preparation

  1. Step 1

    Place 2 tablespoons very hot water in small bowl. Stir in saffron. Let steep 5 minutes. Mix in yogurt. Season to taste with salt. DO AHEAD Can be made 4 hours ahead. Cover and chill.

    Step 2

    Toast cumin seeds in heavy small skillet over medium heat until darker in color, fragrant, and beginning to smoke, stirring often, about 4 minutes. Cool. Grind seeds in mortar with pestle or in spice mill.

    Step 3

    Add enough oil to large pot to reach depth of 1 1/4 inches. Attach deep-fry thermometer to side of pan and heat oil to 360°F. Add half of cauliflower florets to oil. Fry until golden brown, stirring occasionally, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Repeat with remaining florets.

    Step 4

    Transfer florets to shallow bowl. Sprinkle with salt, pepper, and ground cumin. Serve with saffron yogurt and lemon wedges.

Nutrition Per Serving

One serving contains: Calories (kcal) 127.1 %Calories from Fat 66.2 Fat (g) 9.8 Saturated Fat (g) 1.7 Cholesterol (mg) 0 Carbohydrates (g) 7.4 Dietary Fiber (g) 2.5 Total Sugars (g) 3.4 Net Carbs (g) 4.9 Protein (g) 4.9 Sodium (mg) 47.6
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