Reviewed: Mar. 1, 2012

I would cut back on the lemon next time.

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Reviewer:

elizardbreathabeth

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Reviewed: Aug. 23, 2011

I had a client that ate at a Lebanese restaurant and came to me with this request. I marinated the cauliflower in garlic olive oil and then tossed on to a baking sheet = sprinkled with smoked paprika and into a 425 oven for about 25 minutes. They loved it!

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jan. 4, 2011

Tried making this dish for the first time (although I ate a lot of similar things living in Jordan). I agree that the browner the better on the cauliflower. I fried one batch "golden" brown and one batch darker brown, and the darker definitely had a sweeter taste. I also added a little paprika as suggested to the sauce. One thing: I would go with a little less lemon juice next time...

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Reviewer:

Josie

Reviewed: Jul. 8, 2010

I've been making a similar Syrian version for years. For those who thought the tahini is thick, you just need to add a little water to it to thin it out. Add a few drops at a time till you reach the thinness that you want.

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Reviewer:

gitalala

Reviewed: Jan. 10, 2010

Tasty, easy snack.

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Reviewer:

eddico

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

Reviewed: Dec. 13, 2009

Was fair tasting, but I was expecting more. It took longer to cook than suggested. I'll not fry the cauliflower next time.

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Reviewer:

Suzy

Reviewed: Oct. 1, 2009

Great sauce

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Reviewer:

Dungar

Reviewed: Aug. 13, 2009

my husband likes the fried cauliflower according to this recipe, but I don`t like mine this way (very greasy)so wat I do is boiling some water and add salt and cumin and cook the cauliflower pieces in it for less than 10 minutes or until it`s tender . then coat the cauliflower with eggs , water and flour mixture(it should be thick enough to coat the cauliflower )

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Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Aug. 11, 2009

The flavor was very good but the sauce was more like a paste so dipping was impossible. We had to smear it on each piece with a small spreader.

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Reviewer:

Mama Zita

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Orinda, California, USA

Reviewed: Oct. 3, 2008

I've had this at an authentic Syrian restaurant and this tasted just like it! Place the cauliflower in the pan completely raw...I tried steaming it first, but it doesn't stay as crisp. Cook until the cauliflower browns...the darker it gets the better it tastes! I also added ground toasted sesame seeds and paprika to store-bought tahini.

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