Place all the dip ingredients in a food processor until smooth, spoon into a serving bowl and keep chilled.Pour enough oil in a medium sized pot for deep frying and heat the oil to 180°C.Beat the eggs with the milk until smooth in a shallow dish, in a separate shallow dish mix the flour with the Parmesan cheese, salt, paprika and Ras el Hanout spice blend.Scoop about third of the flour mix in a large freezer bag and gently place the cauliflower inside. shake the bag to coat the cauliflower, dip each floret into the egg mixture and then in the rest of the flour mixture.Place on a wire rack while dredging the rest of the cauliflower, fry the cauliflower in batches until golden brown and crispy.Drain on a plate lined with paper towels and keep warm until all the cauliflower has been fried.Drizzle the dip with some olive oil, dust with some paprika and serve the cauliflower immediately with extra lemon wedges.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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