About this recipe: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.
5 tablespoons tahini
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
4 tablespoons water
4 tablespoons fresh lemon juice
salt and pepper to taste
1.4L vegetable oil for frying
1 large cauliflower, cut into florets
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Method Prep:20min › Cook:15min › Ready in:35min
Whisk together the tahini, garlic, parsley, water and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.
Heat oil in a large, heavy saucepan to 190 degrees C.
Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.
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.