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
Method
- 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.