- serves 6 people
- preparation 25 minutes
- cooking 6 minutes
- difficulty Easy level
Ingredients
- 1 litre oil, for deep-frying
- 1 head cauliflower, cut into florets
- micro coriander, to garnish
Dressing
- 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
Instructions
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).
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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