Fried Cauliflower

Keren-Or and her husband, Raphael, moved to Judea and Samaria in 1995. In 2000 they founded Havat Massuot Yitzchak where they live to this day.Havat Massuot – New & Old

The farm is situated next to the community of Bat Ayin, between Hevron and Jerusalem. Massuot Yitzhak was the name of a
kibbutz
in Gush Etzion that fell in the War of Independence, and in 2000 the Even-Danan family established the Massuot Farm- “Havat Massuot”- that attracts groups coming to study the history of Gush Etzion.
“I have chosen recipes from my mother’s home and from my mother-in-law’s home – an amazing Israeli combination of an Ashkenazi kibbutznik and a Moroccan woman. I have completely altered both these recipes of course, and today they bear no resemblance at all to their originals – but therein lies our strength; to take the best from everything whilst adding to it our energy, our taste, and our family’s love.”
Fried Cauliflower By Keren-Or Even-Danan
Ingredients:
1 Large (or 2 medium) sized Cauliflowers250 gm. 5% white cheese1 cup grated mozzarella cheese2 1/2 cups of 70% whole wheat flour1 t baharat (or any spice of your liking)Oil for fryingSalt
Preparation:
1. Scald the cauliflower in boiling water with 1 t. of salt
2. Mix the cheeses and flour in a mixer. Add salt and spices (recommended: baharat) to your liking.
3. Prepare a pot with oil for deep frying and dip the cauliflower into the mixture then fry on a medium flame until golden.