Middle Eastern · Lunch
Fried Cauliflower with Sesame Sauce (Gluten-Free)
Cauliflower florets are dredged in a seasoned rice flour and cornstarch batter, deep-fried until crisp and golden, then drizzled with a tahini-lemon sauce brightened with garlic and toasted sesame seeds. Cumin and sumac season the batter, while parsley adds a fresh herbal finish.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
489Calories
10.8gProtein
34.2gFat
38.2gCarbs
3.9gSugar
8.2gFiber
685mgSodium
0mgChol
4.8gSat Fat
772mgPotassium
125mgCalcium
3.3mgIron
0mcgVitamin B12
93mgVitamin C
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Cut the cauliflower into small florets and pat dry; set aside on a plate.
2
Whisk
In a mixing bowl, whisk the rice flour, cornstarch, cumin, sumac, salt and cold water into a smooth, spoon-coating batter.
3
Fry
Heat the vegetable oil in a deep pot over medium-high heat to 350°F (175°C); fry the battered cauliflower in one batch for 4 to 5 minutes, turning once, until deep golden and crisp.
4
Plate
Arrange the fried cauliflower on a plate, drizzle with tahini sauce whisked with minced garlic, water and salt, then scatter with toasted sesame seeds and chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g cauliflower florets
- 1/2 cup64g rice flour
- 4 tbsp32g cornstarch
- 1/2 cup120ml cold water
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt
- 2 cup480ml vegetable oil, for deep-frying
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 22 small garlic clove
- 4 tbsp60ml water, to thin the sauce
- 1/2 tsp1/2 tsp salt, for the sauce
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp parsley
