قرنبيط مقلي

Cut the cauliflower head into small florets and wash thoroughly.

Place a large pot of water on the stove, add 1 tablespoon of salt and 1 tablespoon of cumin.

Once the water boils, add the cauliflower florets and cook for 10 minutes. Test doneness with a fork.

Drain the cauliflower and rinse with cold water to stop the cooking process.

In a large bowl, mix together flour, cornstarch, baking powder, salt, cumin, coriander, paprika, turmeric, chili powder, black pepper, garlic powder, and onion powder.

Take 1 cup of the dry mixture and set it aside for coating later.

To the remaining dry mixture, add the minced garlic, eggs, dill, and parsley. Gradually add water while stirring until you get a thick batter.

Dip each cauliflower floret into the wet batter, then coat well with the reserved dry flour mix.

Heat oil in a frying pan and fry the cauliflower until golden and crispy.

Remove and place on a wire rack to drain excess oil and stay crunchy.