Deep Fried Cauliflower with Tahini Sauce

24 Mar







    Here is a fun and easy new way to eat your veggies! This was a request of my OH’s so I pulled down our Lebanese cookbook – Classic Lebanese Cuisine by Chef Kamal AL-Faqih. A fabulous cookbook I must say. 

The Lebanese name for this dish is Arnabeet Mickli ma Taratoor. It is my new favorite way to eat cauliflower – which means I will be buying it more often than once a year! ha. I will admit that I got my OH to make the tahini sauce for us as he’s got the touch for it and I….well, something always goes wrong with it. All well. I think next time I will do two heads of cauliflower as one just wasn’t enough!

Ready? Here we go.   for the cauliflower you will need :

2 tsp salt

1 head cauliflower, about 2 1/2 lbs

3 cups canola oil (for frying)

to prepare – Place a large pot of water (about 8 cups) and the salt over high heat. Cover and bring to a boil. Meanwhile, remove all leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2 to 3 in pieces. Try to keep consistent in size – not like I did. heh….



Put in boiling water and cook uncovered, stirring a couple of times, for about 5 minutes. Drain. Evenly spread florets out on a flat tray and let cool for 30 minutes uncovered. They must be cool before frying or they will fall apart. 

Heat the oil in a medium saucepan ( I actually used a deep pan… you could try it in a shallower one but …that’s a lot of splatter to clean up after…. up to you I suppose) over medium-high heat to 375 degrees. ( I only heated it to about 220 degrees which made the frying go slower but i couldn’t wait any longer…) The oil should be about 1 1/2 inches deep. Fry 4 to 5 florets at a time til golden brown and the edges are crispy. Remove with a slotted spoon and place in a paper-towel lined dish. 


Make sure the oil stays at 375 degrees ( or if you’re like me, 220) to be able to fry the florets evenly.  Fry remaining cauliflower. (If you prefer, you can serve the cauliflower steamed.) 

For the Tahini Sauce :

1 lg clove garlic

1 tsp salt

1/2 c tahini (mix well before using)

1/3 c freshly squeezed lemon juice

1/4 c water

1/4 c finely chopped flat leaf parsley

To prepare:

place all in high speed blender ( we used our Vitamix) and blend blend blend. If you don’t have one of those – here’s the other way :

in a small bowl, mash the garlic and salt to a pulp using a pestle. Add the rest of the ingredients but the parsley. Whisk until smooth and creamy, the consistency will be like pancake batter. Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated – thin with lemon juice or water. 

To Serve:

Place tahini sauce in a small bow in the center of a platter. Arrange the warm or room-temperature cauliflower around the tahini.



This is half a head of cauliflower =)


3 Responses to “Deep Fried Cauliflower with Tahini Sauce”

  1. Darlene March 25, 2014 at 2:48 am #

    thank you for sharing some of the cauliflower with me and your dad…………it was very yummy!!! you can make it for us any time you’d like.


  2. Darlene March 25, 2014 at 2:50 am #

    Seriously, it was really good, but I forgot to mention that I had it without the tahini (don’t like that stuff), so just the fried cauliflower on its own is really good.


  3. kheisen March 25, 2014 at 6:50 pm #

    Mmmm that looks really good. Though I have to say I’ve never tried tahini sauce. But still sounds really good.


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A Musing Maverick

Ilse Davison

Elaine Howlin

lost in the pages of books

See Jayne Run

Navigating with Chronic Illness in a Self Absorbed World

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