Middle Eastern · Lunch
Fried Cauliflower with Sesame Sauce (Low-Calorie)
Cauliflower florets are coated in a light chickpea-flour batter, air-fried until crisp, and finished with a sesame-tahini sauce brightened by lemon and garlic. Scattered with parsley and sesame seeds, the dish delivers nutty richness and crunch without deep-fry oil.
$3
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
247Calories
9.7gProtein
12.3gFat
27gCarbs
4.2gSugar
8.2gFiber
483mgSodium
0mgChol
1.7gSat Fat
620mgPotassium
115mgCalcium
2.5mgIron
0mcgVitamin B12
55mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Whisk chickpea flour, cornstarch, cumin, smoked paprika, salt, and water into a smooth batter. Toss cauliflower florets until evenly coated.
2
Rest
Let coated florets sit for 10 minutes so batter clings and thickens.
3
Fry
Arrange florets in a single air-fryer basket layer, mist with olive oil spray, and air-fry at 400°F for 15–18 minutes, shaking halfway, until golden and crisp.
4
Whisk
Combine tahini, lemon juice, minced garlic, and water until pale and smooth, thinning as needed.
5
Plate
Pile cauliflower onto a plate, drizzle with tahini sauce, and scatter sesame seeds and parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cauliflower, cut into small florets
- 6 tbsp50g chickpea flour
- 4 tbsp30g cornstarch
- 2/3 cup160ml water
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- olive oil spray for coating
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 2 clove2 clove garlic
- 4 tbsp60ml water, to thin the sauce
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp parsley
