Lebanese Fried Cauliflower with Tahini (Arnabit with Tarator)

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine Lebanese

Servings

Calories 309 kcal

Ingredients

For the Cauliflower

1 medium cauliflower, washed and cut into small florets
vegetable oil or olive oil for frying

For the Tahini Sauce

⅓ cup tahini
¼ cup water
¼ cup freshly squeezed lemon juice
1 tbsp extra virgin olive oil
½ tsp salt
1 small clove garlic, peeled and minced

Instructions

Bring a pot of water to a boil, then cook the cauliflower florets for 10 to 12 minutes until they are tender. Thoroughly drain the cauliflower and pat it dry with paper towels.
Make the sauce while the cauliflower boils. Put the tahini in a small bowl, then slowly add the water, stirring constantly. When the water and tahini are well-blended, add the lemon juice, oil, salt, and garlic, and stir until the ingredients are well combined.
Pour 1 inch of the vegetable oil into a medium pot, then heat the oil over high heat until it reaches 350 degrees fahrenheit. Fry the florets for 3 to 5 minutes on each side, until they become light golden brown. Remove them with a slotted spoon and place them on a paper towel-lined plate.
You can spoon the sauce over the cauliflower, or serve it on the side for dipping.

Nutrition

Calories: 309kcalCarbohydrates: 13gProtein: 6gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gSodium: 342mgPotassium: 541mgFiber: 4gSugar: 3gVitamin A: 14IUVitamin C: 76mgCalcium: 63mgIron: 2mg