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PREPARATION:Steam the cauliflower for about 5 minutes; allow to drain.
Combine eggs, milk, turmeric, salt & pepper. Place the cumin seeds in a ungreased skillet and toast over medium-heat. Shake the skillet until the seeds turn a deep brown & begin to pop. Remove from heat.
Add half of the seeds to the egg mixture. Reserve the rest.
Heat the oil in a skillet, dip the flowerets in the egg mixture, fry in several batches until browned on both sides.
Sprinkle with the remaining cumin seed, salt & pepper.
ORIGIN: M. Fallon, Dunedin-FL, circa 1998 Posted on the forum by DocDonald
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