Ingredients:
1 medium sized cauliflower floret- ras arna-beet
1/3 cup flour –de’ee’
2 large eggs- beid
2 garlic cloves, finely chopped- tom
4 tbs cornmeal- de-’ee’ do-ra
2tbs fresh cilantro, chopped- koz-bara
salt and pepper- malh we fel-fel
Directions:
1. Break down the cauliflower florets and wash under water.
2. Boil water and add the cauliflower for 5 minutes or until it becomes semi-tender.
3. Drain the water and chop the cauliflower in tiny pieces while it’s still warm.
4. Mix the cauliflower with spices, garlic and cilantro.
5. In a separate bowl, beat the eggs and add to the cauliflower mixture along with cornmeal and flour.
6. Heat up a pan and fry until golden on each side for a few minutes.
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Cauliflower soup
Ingredients:
1 small size cauliflower floret- ras arna-beet
2 onions, medium sized, cut into rings- ba-sal
2 garlic cloves chopped- tom
1 cup yoghurt- za-ba-dy
2 cups broth- ma-ra-‘a
corn oil- ze-yt do-ra
salt and pepper- malh we fel-fel
Directions:
1- Add oil to a deep cooking pan and stir onion until it is golden. Add garlic and cook for 1 minute.
2. Cut cauliflower into florets, add onions and cook for 3 minutes then add broth. Leave on medium heat for 15 minutes until cauliflower is tender. Leave soup to cool.
3. Place soup into a blender and mix on high speed for 30 seconds until it is smooth. Add yogurt and mix again. Put the soup back in the pan and heat until it boils.
4. Season with salt and pepper. More milk or broth can be added if soup is too thick.
