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Fried Cauliflower with Tahini Recipe

Middle Eastern · Side dish · 25 min total

Crispy golden cauliflower florets are paired with a creamy, tangy tahini sauce in this simple yet flavorful dish, perfect as a side or appetizer.

Ingredients

• 1 medium head cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup water
• Vegetable oil, for frying
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt or water
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. In a large bowl, whisk together flour, salt, pepper, garlic powder, and water until smooth batter forms.
2. Add cauliflower florets to batter and toss to coat evenly.
3. Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C).
4. Fry cauliflower in batches, turning occasionally, until golden brown and tender, about 4-5 minutes per batch. Drain on paper towels.
5. In a small bowl, whisk together tahini, lemon juice, yogurt (or water), and minced garlic until smooth. Add water a tablespoon at a time if needed to reach drizzling consistency.
6. Drizzle tahini sauce over fried cauliflower and garnish with parsley if desired. Serve immediately.

Tips

• For extra crispiness, use a light batter and ensure oil is hot before frying.
• Tahini sauce can be made ahead and refrigerated for up to 3 days; stir before using.
• Serve as a side with grilled meats or as a vegetarian main with rice or pita.

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