Easily elevate cauliflower into a stunning side or starter with this tasty Levantine dish. The tahini sauce comes together in minutes and pairs beautifully with the crisp cauliflower. Sprinkle sesame seeds over the finished dish to garnish.
Instead of deep frying, get a similar effect by roasting the cauliflower. Simply toss the florets in 1 to 2 tablespoons of olive oil, sprinkle with salt, then roast in a preheated 200 C / Gas 6 oven in an even layer till crisp, about 35 minutes.
I had a client that ate at a Lebanese restaurant and came to me with this request. I marinated the cauliflower in garlic olive oil and then tossed on to a baking sheet = sprinkled with smoked paprika and into a 425 oven for about 25 minutes. They loved it! - 23 Aug 2011 (Review from Allrecipes US | Canada)
I've had this at an authentic Syrian restaurant and this tasted just like it! Place the cauliflower in the pan completely raw...I tried steaming it first, but it doesn't stay as crisp. Cook until the cauliflower browns...the darker it gets the better it tastes! I also added ground toasted sesame seeds and paprika to store-bought tahini. - 03 Oct 2008 (Review from Allrecipes US | Canada)
I've been making a similar Syrian version for years. For those who thought the tahini is thick, you just need to add a little water to it to thin it out. Add a few drops at a time till you reach the thinness that you want. - 08 Jul 2010 (Review from Allrecipes US | Canada)