Serves 2

Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw.


1⁄2 a head cauliflower
2 eggs
A small handful of chopped fresh parsley and coriander Salt and pepper, to taste
Sunflower oil, for frying


Trim the leaves from the cauliflower and then cut into large pieces. In a small bowl, beat the eggs with parsley, coriander, salt, and pepper. Dip the cauliflower into the egg mixture until thoroughly covered. Pour a generous amount of sunflower oil into a pan and—only once it’s very hot—add the cauliflower. Fry on each side until browned, about 15 minutes total. Remove from heat and set on a paper towel to sop up any excess oil. Best served warm sprinkled with additional parsley and coriander.


  • Try this with courgette, carrots, or sweet potato as a Moroccan twist on tempura.

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