Sulphur Springs Smashed Cauli-Fry: Crunch with a Causeway Kick

Where the golden crunch of falafel meets Florida freshness.

Here’s a delicious, Tampa Bay–inspired fried cauliflower recipe that honors the Palestinian and broader Middle Eastern community in the Sulphur Springs and Temple Terrace areas — where family-owned bakeries and markets bring Levantine flavors to life. Flattened, golden, and crisped to perfection, this dish is soulful, shareable, and perfect for a photo moment.

What You'll Need:

• 1 large head of cauliflower

• ½ cup all-purpose flour

• ½ cup cornstarch

• ½ tsp turmeric

• 1 tsp ground cumin

• ½ tsp cayenne pepper (optional for heat)

• Salt and pepper to taste

• ¾ cup water (adjust for batter consistency)

• Vegetable oil for frying

  
  

For Serving:

• Simple tomato-cucumber-onion salad tossed with lemon juice, olive oil & parsley

• Optional: Tahini sauce or garlic toum for dipping

  
  

Directions:

1. Prep the Cauliflower: Remove leaves and trim the stem but keep the head intact. Steam or boil for about 7–10 minutes until fork-tender but not mushy. Cool slightly, then gently press down with a flat pan or towel until the head flattens like a steak (without breaking apart too much).

2. Make the Batter: Whisk together flour, cornstarch, turmeric, cumin, cayenne, salt, and pepper. Add water gradually until a smooth, slightly thick batter forms.

3. Fry Time: Heat oil in a wide skillet over medium-high heat. Dip the flattened cauliflower in batter and carefully lower into the oil. Fry for 3–4 minutes per side or until deep golden and crispy. Drain on paper towels.

4. Plate It Up: Serve with the fresh salad on the side, and drizzle tahini or serve with a dipping sauce.

Where the golden crunch of falafel meets Florida freshness.

Ingredients:

• 1 large head of cauliflower

• ½ cup all-purpose flour

• ½ cup cornstarch

• ½ tsp turmeric

• 1 tsp ground cumin

• ½ tsp cayenne pepper (optional for heat)

• Salt and pepper to taste

• ¾ cup water (adjust for batter consistency)

• Vegetable oil for frying

For Serving:

• Simple tomato-cucumber-onion salad tossed with lemon juice, olive oil & parsley

• Optional: Tahini sauce or garlic toum for dipping

Instructions:

1. Prep the Cauliflower:Remove leaves and trim the stem but keep the head intact. Steam or boil for about 7–10 minutes until fork-tender but not mushy. Cool slightly, then gently press down with a flat pan or towel until the head flattens like a steak (without breaking apart too much).

2. Make the Batter:Whisk together flour, cornstarch, turmeric, cumin, cayenne, salt, and pepper. Add water gradually until a smooth, slightly thick batter forms.

3. Fry Time:Heat oil in a wide skillet over medium-high heat. Dip the flattened cauliflower in batter and carefully lower into the oil. Fry for 3–4 minutes per side or until deep golden and crispy. Drain on paper towels.

4. Plate It Up:Serve with the fresh salad on the side, and drizzle tahini or serve with a dipping sauce.