Middle Eastern · Lunch
Fried Cauliflower Sandwich
A crisp fried cauliflower sandwich built on golden, spice-dusted florets tucked into pita alongside tahini sauce, pickled turnip, parsley and lemon. Rooted in Levantine street-food traditions, the sandwich balances crunchy fried vegetable with creamy sesame sauce, fresh herbs and bright acidity.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
13.8gProtein
34.6gFat
62.4gCarbs
7.2gSugar
8.9gFiber
780mgSodium
0mgChol
4.9gSat Fat
820mgPotassium
140mgCalcium
4.1mgIron
0mcgVitamin B12
68mgVitamin C
vegetarian
high-fiber
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Cut cauliflower into small florets and pat dry. Whisk flour, cornstarch, turmeric, salt and water into a smooth batter.
2
Dredge
Toss florets in batter until evenly coated with no dry patches remaining.
3
Fry
Heat oil in a skillet over medium-high heat to 350F and fry florets for 5–6 minutes, turning occasionally, until deep golden.
4
Rest
Drain florets on a paper-towel-lined plate for 2 minutes until excess oil drains and crust sets.
5
Plate
Warm pita briefly in a dry skillet, split open, and stuff with tomato, pickled turnip and fried cauliflower. Whisk tahini with minced garlic, lemon juice and water until creamy, drizzle over top, scatter parsley and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cauliflower florets
- 22 pita (about 2.5 oz/70g)
- 4 tbsp4 tbsp tahini
- 1/2 cup120ml vegetable oil for frying
- 4 tbsp4 tbsp all-purpose flour
- 4 tbsp4 tbsp cornstarch
- 1/2 tsp1/2 tsp turmeric
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 1/2 cup120ml cold water
- 2 clove2 clove garlic
- 4 tbsp4 tbsp pickled turnip
- 2 tbsp2 tbsp fresh parsley
- 44 tomato slices
- 2 tbsp2 tbsp lemon juice
