Fried cauliflower tossed in garlic oil and drizzled in tahini sauce is easy to put together and sure to impress any tableside guest.






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  • 1 litre oil, for deep-frying
  • 1 head cauliflower, cut into florets
  • micro coriander, to garnish


  • 3 garlic cloves, crushed
  • 50 ml olive oil
  • salt and pepper, to taste
  • pinch sumac

Tahini sauce

  • 100 g tahini
  • 100 ml lemon juice
  • 100 ml water
  • 3 garlic cloves, crushed
  • 1 tsp sea salt
  • pinch of chilli powder
  • pinch cumin

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.


1. Heat the oil in a deep frying pan to 180°C. Deep fry the cauliflower for 5–6  minutes, or until golden and soft. Place in a bowl with the dressing ingredients. Mix until combined, then set aside.

2. To make the tahini sauce, place all of the ingredients in a blender and mix until smooth. Place the cauliflower in the center of a sharing plate. Drizzle with the tahini sauce and garnish with micro coriander.


Recipe from Coya – French, Middle Eastern Cuisine. (New Holland Publishers RRP $39.99).