أصابع القرنبيط

Cut 1 medium cauliflower and separate the florets, then chop them into small pieces and wash them well under running water.

Boil a pot of water and add 1 tablespoon of salt and 1 tablespoon of cumin.

Add the cauliflower to the boiling water and let it cook until it becomes very soft.

Check if the cauliflower is tender by pressing it with a fork, then drain it well and let it cool.

Mash the cauliflower using a potato masher or fork, then drain it again in a fine sieve to remove excess water.

Add to the mashed cauliflower 1 teaspoon mashed garlic, 1½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon cumin, ¼ teaspoon baking powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dill, and 1 teaspoon parsley, then mix well.

Add 1 egg, then gradually add 1¼ cups of flour, kneading until you get a cohesive dough similar to falafel dough.

Place the dough in a piping bag or plastic bag and shape it into medium-sized finger sticks.

Arrange the sticks on a tray and place them in the freezer until they harden.

Prepare the coating mixture by placing flour in one plate, beaten eggs mixed with 2 tablespoons of milk, salt, and pepper in another, and breadcrumbs mixed with 1 tablespoon spicy seasoning in a third plate.

Coat each cauliflower finger first in flour, then in the egg and milk mixture, and finally in the breadcrumbs, pressing gently so the coating sticks well.

Return the sticks to the freezer for 10 minutes before frying to help them hold shape.

Heat the oil well, then fry the cauliflower fingers until golden and crispy.

Remove the fried sticks and place them on a rack or strainer to drain excess oil, then serve hot with fries and ketchup.