Fried Cauliflower with Tahini Sauce Recipe - Allrecipes.com
Fried Cauliflower with Tahini Sauce Recipe
  • READY IN 35 mins

Fried Cauliflower with Tahini Sauce

Recipe by  

"This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Apr 22, 2012

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 )

 
Oct 03, 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.

 
Jul 09, 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.

 
Jan 05, 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...

 
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.

 
Sep 25, 2008

this is my family's favorite we eat it with pita bread.

 
Sep 05, 2008

Absolutely scrumptious!

 

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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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