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- Canola oil, for frying
- ½ pound cauliflower, cut into ½-inch florets (approximately 2 ¼ cups)
- 2 teaspoons garam masala, divided
- Salt for seasoning
- 1 large onion, halved and very thinly sliced (approximately 2 cups)
- 1½ teaspoons pink peppercorns, finely crushed
- Chopped fresh flat-leaf parsley, for garnish
- Extra virgin olive oil, for garnish
- 1 16-ounce container prepared hummus
- Pita or naan bread, warmed for serving
- In a medium-large skillet, pour in enough canola oil to give a depth of ¼-inch of oil. Add the cauliflower and fry over medium high heat, frequently stirring. Cook until the cauliflower is tender and a deep golden brown color – about 8 to 10 minutes.
- With a slotted spoon, transfer the cooked cauliflower to a bowl that has been lined with paper towels. Allow to drain. Once the cauliflower has drained, remove the paper towels but leave the cauliflower in the bowl. Sprinkle with 1 teaspoon of the garam masala and a pinch of salt and toss to coat.
- Pour off all but ¼ cup of the oil in the skillet. Heat the skillet over medium high heat and add the sliced onion and another pinch of salt. Cook the onions, stirring frequently, until golden in color (about 7 minutes). Sprinkle the crushed pink peppercorns and the remaining garam masala over the onions and cook, stirring frequently, for another 3 to 5 minutes. Remove from the heat and add in the cooked cauliflower, stirring gently to combine.
- To serve, spoon the prepared hummus into a wide bowl and spoon the cauliflower and onion mixture over the top. Garnish with chopped parsley and a generous drizzle of olive oil.
- Served with warm pita or naan bread that has been torn into pieces, or cut into bite-sized triangles.
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