Middle Eastern · Dinner
Fried Cauliflower with Sesame Sauce (Low-Chol)
Cauliflower florets are dredged in a light egg-white and cornstarch batter, fried until crisp and golden, then drizzled with a tahini-lemon sesame sauce loosened with water and garlic. Finished with parsley and toasted sesame seeds, the dish stays crunchy outside, tender inside, and tangy throughout.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
425Calories
12.4gProtein
32.4gFat
27.1gCarbs
3.5gSugar
6.1gFiber
476mgSodium
0mgChol
4.4gSat Fat
706mgPotassium
103mgCalcium
2.9mgIron
0mcgVitamin B12
85mgVitamin C
vegetarian
high-fiber
low-calorie
low-chol
Instructions
1
Prep
Cut the cauliflower into small florets and pat dry. Whisk the egg white in a bowl until loose and slightly frothy.
2
Dredge
Toss the florets in the egg white to coat lightly, then dust with cornstarch, shaking off excess so each piece is just filmed, not clumped.
3
Fry
Heat the vegetable oil in a small saucepan over medium-high heat to 350°F (175°C) and fry the florets for 4–5 minutes, turning occasionally, until golden brown and crisp at the edges.
4
Whisk
In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, and salt until pale and pourable, thinning with extra water if needed.
5
Plate
Arrange the fried cauliflower on a plate, drizzle with the sesame sauce, scatter with the parsley and toasted sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g cauliflower florets
- 22 large egg white
- 6 tbsp48g cornstarch
- 1 cup240ml vegetable oil, for frying
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 22 small clove garlic
- 4 tbsp60ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp sesame seeds
