Ingredients
- 1 large head of cauliflower
- Vegetable oil for deep frying
Taratour ((Tahini Sauce)
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- Pinch of salt
- 2 crushed garlic chopped
- Small handful of parsley
- Pinch of paprika
- Pinch of cumin
To serve:
- Sea salt flakes
- Pinch of cumin
- Chilli flakes or freshly sliced chilli
- Lemon wedge
- Fresh pita
Method
- Cut the cauliflower into florets, try to keep most of the stem on so they don’t fall apart.
- After washing cauliflower, ensure that it’s completely dry before frying. Pat them dry them allow them to further dry by placing them on a paper towel.
- In the meantime, make the tahini sauce by crushing some garlic & adding it to a bowl with salt, lemon juice, tahini & water. Whisk well, it will look clumpy at first but keep whisking until it resembles the consistency of cream.
- Taste for lemon/salt & adjust with water if needed. Add paprika & parsley.
- Fry the cauliflower in hot oil in batches if needed until golden on all sides. Do not overfill the pan or disturb them right away until they get some colour.
- Drain on paper towel. Immediately sprinkle with a pinch of cumin & sea salt. Serve with tahini sauce either on the side, drizzled or spread onto a plate & arrange cauliflower ontop.
