Sides
Fried Cauliflower with Amba
Ingredients
- 1 head cauliflower, cut into florets
- Vegetable oil, for frying
- 3 tbsp amba (pickled mango sauce)
- 2 tbsp tahini sauce
- 2 tbsp chopped parsley
- Salt to taste
Method
- Heat oil to 180°C (350°F) in a deep pot.
- Fry the cauliflower florets in batches for 4–5 minutes until golden and tender; drain on paper towels.
- Season the fried cauliflower with salt while still hot.
- Arrange on a serving platter.
- Drizzle with amba and tahini sauce.
- Scatter with chopped parsley and serve immediately.
Introduction: A hugely popular modern Israeli side dish, crispy fried cauliflower florets are drizzled with amba, the tangy Iraqi-Jewish pickled mango sauce, a combination now found on menus across the country.
Cultural Background: A hugely popular modern Israeli side dish, crispy fried cauliflower florets are drizzled with amba, the tangy Iraqi-Jewish pickled mango sauce, a combination now found on menus across the country.
Tips: Fry the cauliflower in small batches to keep the oil temperature steady and achieve an even, crisp exterior.
Variations: A version roasted instead of fried offers a lighter alternative with a similar flavor profile. Naturally vegetarian and vegan.
Storage: Best eaten fresh; fried cauliflower does not store or reheat particularly well.
Reheating: Reheat briefly in a hot oven to help restore some crispness.
FAQs:
Q: Can this be made in an air fryer?
A: Yes, air fry at 200°C (400°F) for about 15–18 minutes, shaking occasionally, for a lighter version.
Q: Where can I find amba?
A: It's available at Middle Eastern grocers or can be made at home from pickled green mango, mustard seed and turmeric.
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