Middle Eastern · Lunch
Fried Cauliflower with Sesame Sauce
Cauliflower florets are battered in a spiced chickpea flour coating, deep fried until crisp and golden, then served with a lemony tahini sauce spiked with garlic. A Middle Eastern street-food style appetizer finished with sumac, parsley and sesame seeds.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
486Calories
11.4gProtein
36.9gFat
30.8gCarbs
4.1gSugar
8.6gFiber
420mgSodium
0mgChol
5.1gSat Fat
790mgPotassium
140mgCalcium
3.6mgIron
0mcgVitamin B12
75mgVitamin C
vegetarian
gluten-free-adaptable
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Cut the cauliflower into small florets and pat dry with a towel, then set a deep pot with vegetable oil over medium-high heat to reach 350°F (175°C).
2
Whisk
In a mixing bowl, whisk the chickpea flour, rice flour, cumin, turmeric, baking powder and salt with the 60ml cold water into a smooth batter.
3
Dredge
Drop the cauliflower florets into the batter and toss with a fork until each piece is fully coated with no dry patches remaining.
4
Fry
Lower the battered florets into the 350°F (175°C) oil in two batches for 3 to 4 minutes each until deep golden and crisp on the outside.
5
Whisk
In a small bowl, whisk the tahini, lemon juice, minced garlic and 30ml cold water until the sauce turns pale and thin enough to drizzle.
6
Plate
Arrange the fried cauliflower on a plate, drizzle with tahini sauce, and scatter sumac, chopped parsley and sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cauliflower florets
- 80g80g chickpea flour
- 32g32g rice flour
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp turmeric, ground
- 1/2 tsp1/2 tsp baking powder
- 120ml120ml cold water
- salt, to taste
- 940ml940ml vegetable oil, for frying
- 60g60g tahini
- 30ml30ml lemon juice
- 22 small garlic clove
- 60ml60ml cold water, to loosen the sauce
- 1 tsp1 tsp sumac
- 8g8g parsley
- 6g6g sesame seeds
