Fried Cauliflower, Chickpeas, Herbs & Aioli Recipe

Preparation

1. 1

   Prepare the Cauliflower

   Cut the cauliflower into bite-sized florets. Rinse the chickpeas and pat them dry with a paper towel.

2. 2

   Season and Fry

   In a large bowl, combine the cauliflower florets and chickpeas with olive oil, garlic powder, paprika, cumin, salt, and black pepper. Toss until evenly coated.

3. 3

   Heat the Oil

   In a large skillet, heat about 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned cauliflower and chickpeas in batches to avoid overcrowding.

4. 4

   Fry Until Golden

   Fry for about 8-10 minutes, turning occasionally, until the cauliflower is golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

5. 5

   Garnish

   Once all the cauliflower and chickpeas are fried, toss them with fresh parsley and cilantro.

6. 6

   Serve

   Serve warm with aioli on the side for dipping.