Fried Cauliflower (Egyptian Style) - cooking recipe

Ingredients
    2 teaspoons ground cumin
    1 head cauliflower, cut into florets
    1 cup all-purpose flour
    1 egg
    2 cloves garlic
    1 teaspoon ground cumin
    1 tablespoon tomato paste
    salt to taste
    1/4 cup milk, or as needed
    2 cups vegetable oil, or as needed
Preparation
    Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
    Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
    Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
    Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

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