1 tablespoon olive oil
2 cups cauliflower florets, about 8 ounces, finely chopped
1 shallot, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
3/4 cup all-purpose flour
1/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
2 tablespoons chopped fresh cilantro
1 cup canola oil
- Heat the olive oil in a Farberware Neat Nest 12" Nonstick Skillet over medium heat. Add the cauliflower, shallot, garlic, and cumin; cook, stirring occasionally, until starting to soften, 5 minutes. Add 1/2 cup water and continue cooking until the liquid evaporates and the vegetables are tender, about 4 minutes. Remove from the heat and let cool slightly.
- Combine the flour, baking powder, salt, and pepper in a medium bowl. Add the eggs and whisk until a smooth batter forms. Stir in the cilantro and cauliflower.
- Heat the oil in the skillet over medium meat. Add 4 (1/4-cupfuls) of batter and cook until golden brown, about 3 - 3 1/2 minutes per side. Transfer to a plate lined with a paper towel to drain. Repeat with the remaining batter.