This dish is incredibly easy to cook and just delightful. It takes only a couple seconds to prepare the tahini sauce. It's very smooth and creamy with a herbal flavour of chopped parsley.
You can serve the fried cauliflower with tahini sauce as a main dish or a side dish / appetizer.
1 head cauliflower, cut into florets
3 cups canola oil
½ cup tahini
1 garlic clove, minced
¼ cup water
¼ cup freshly squeezed lemon juice
1 tablespoon fresh parsley
1 teaspoon salt
1. Steam the cauliflower for about 3 minutes, just until the florets are al dente. Drain and spread out on a towel to cool and dry. The florets must be completely dry before frying.
2. In a pot heat the oil (1 ½ inches deep). Fry the cauliflower in batches of 5 or 6 at a time. Add the florets to the hot oil, which will bubble up rapidly all around the cauliflower. Fry until crisp and golden brown. Remove with a slotted spoon and place on a paper towel to absorb the oil.
3. For the tahini sauce, use a blender; hand-mixing in a bowl will work as well. Add the tahini, garlic and salt. With the blade running, slowly add the water and the lemon juice. Stir in the parsley. Tahini sauce can be made ahead and refrigerated, covered. A tablespoon of water or lemon juice may need to be added to the tahini sauce once it’s refrigerated, as it will thicken.
4. Serve the hot cauliflower with the tahini sauce.