1 whole head of caulifower
1/2 cup tahini (ground sesame paste)
1/4 cup lemon juice
1/4 cup water
1 clove garlic, crushed
1 tablespoon parsley, finely chopped
Vegetable oil for frying
The crunchiness of the cauliflower tastes amazing with the tangy and creamy tahini
Pairs well with …..
Lebanese Bread Salad or fish
Hints and tips:
Tahini can be found in the health food section of the supermarket.
Tahini sauce is also great with pan fried or oven baked fish.
Remove cauliflower florets from the stalk. Slice the larger pieces in half and leave the smaller pieces whole.
Bring a saucepan of water to the boil, turn off the heat and drop the cauliflower in to soak and blanch, for around 5 – 7 minutes.
Heat Oil in a deep fryer or wok medium to high heat.
Combine tahini with salt and garlic. Add water a little at a time, stirring after each addition until smooth. The tahini will thicken at first, but the consistency will change as more water is added. Add lemon juice, stir, then add the parsley. If you like a thinner sauce, just add more water.
Remove cauliflower from water, drain well and pat dry. Sprinkle generously with salt.
Drop the florets into the hot oil and fry for 5 – 7 minutes, turning occasionally, until very golden. Remove and drain on a wire rack.
Serve at room temperature with tahini sauce.