Fried Cauliflower with Tahini Sauce
Crispy fried cauliflower is a Lebanese classic and a total treat! Eat it with the tahini dip or roll it into a wrap with trimmings like turnip pickles, fresh mint, cucumbers, and anything else you think of!
- Prep time
- 50 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head cauliflower
- 3 tablespoons kosher salt
- 3 cups neutral oil
- 1/2 cup tahini ((shake or stir before measuring))
- 1 clove garlic (grated or minced)
- 1 teaspoon kosher salt
- 1/4 cup ice cold water
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped parsley or mint
Instructions
- 1
To prepare the cauliflower, core the head by cutting at an angle around the core. Wash the cauliflower, then cut it apart into large florets, about 2-3 inches in size.
- 2
Blanch the cauliflower: in a large pot, bring 8 cups of water and the salt to boil. Add the cauliflower and cook for 3 minutes, just until the florets are al dente, stirring once or twice. Drain and spread out on a paper towel to cool and dry, about 45 minutes. The florets must be completely dry before frying.
- 3
In a medium pot, heat the oil (1½ inches deep) to 375°F. Add 5 florets to the hot oil, which will bubble up rapidly all around the cauliflower. Fry until crisp and golden brown, 2 to 3 minutes. Remove with a slotted spoon and place on a paper towel to absorb the oil. Return the oil to 375°F again before adding more cauliflower, and be sure to maintain steady heat throughout the frying process. To do this, increase and decrease the burner heat as needed, and remove the pot from the heat as needed as well.
- 4
For the tahini sauce, use a blender or a mini food processor, or a whisk by hand. Add the tahini, garlic and salt. Slowly add the cold water and the lemon juice, stopping to scrape the sides and stir as needed if using a blender or processor, until the sauce is smooth and thick, the texture of labneh or Greek yogurt. Top with chopped parsley or mint.
- 5
Arrange the cauliflower on a platter with a small bowl of the tahini sauce on the side. Serve immediately.