Fried cauliflower sandwiches

Fried cauliflower sandwiches

Cairo Kitchen
Jonathan Gregson

Street vendors sell fried cauliflower much like they do taameya, stuffed into sandwiches and garnished with fresh salad and a drizzle of tahina sauce.


Quantity Ingredient
pinch turmeric
250g cauliflower, broken into florets
2 large eggs
50g plain flour
1 teaspoon ground cumin
1/2 teaspoon ground allspice
pinch black pepper
1 tablespoon fresh coriander, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
2 garlic cloves, chopped
vegetable oil, for deep-frying

To serve

Quantity Ingredient
4 baladi breads
handful rocket
2 tomatoes, sliced
Tahina sauce


  1. Bring a large pot of salted water to the boil and prepare a large bowl of iced water. Add the turmeric and then the cauliflower florets to the boiling water and cook for a couple of minutes until slightly softened. Drain and place in the iced water to stop the cooking and retain the bright colour.
  2. In a large bowl, mix together the eggs, flour, spices, chopped herbs, garlic and a pinch of salt. Let the mixture stand in the fridge for half an hour for the flavours to develop.
  3. Dip the cauliflower into the egg mixture, tossing to completely coat the florets.
  4. When you are ready to fry the cauliflower, preheat the oil in a deep frying pan and fry the cauliflower for 8 to 10 minutes, in batches if necessary, until golden in colour.
  5. Drain the fried cauliflower on paper towels before you serve.
  6. Slice open the baladi breads and add the fried cauliflower into each sandwich. Serve hot with rocket, tomato and tahina sauce.
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