- serves 4 people
- preparation 15 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 1 small cauliflower, cut into large florets
- vegetable oil, for deep-frying
- plain flour, for dusting
- sea salt flakes, to serve
Tahini sauce
- 3 tsp lemon juice
- 3 tsp verjuice
- 3 tsp white wine vinegar
- 50 ml orange juice
- 2 tsp olive oil
- 1 tsp toum (see Note)
- 1 tsp salt
- 80 ml (⅓ cup) tahini
Serves 4 as a side dish.
Instructions
- For the tahini sauce, place all the ingredients in a bowl and whisk until smooth.
- Bring a large saucepan of salted water to the boil over high heat. Add the cauliflower and cook for 6-7 minutes or until just tender. Drain and pat dry.
- Heat the vegetable oil in a large deep saucepan to 180ºC. Dust the cauliflower in flour, shake off the excess and deep-fry for 3 minutes or until dark brown. Drain on paper towel.
- Place the fried cauliflower on a serving plate. Season with salt flakes and serve immediately with tahini sauce for dipping.
Note
• Toum is available in supermarkets and is often sold as 'garlic dip'.
Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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