Cauliflower and sprouts are served with yoghurt-tahini sauce and a Lebanese-style walnut and herb gremolata. 






Skill level

Average: 3.2 (27 votes)


  • Canola or vegetable oil, for deep frying
  • 1 head cauliflower, cut into florets
  • 6 Brussels sprouts, halved
  • salt to taste

Lebanese gremolata

  • 1 bunch coriander, finely chopped
  • ¼ cup walnuts, finely chopped
  • 1 red birdseye chilli, finely chopped
  • ¼ red capsicum, finely diced
  • 1 medium clove garlic, finely chopped
  • 1 lemon, juiced
  • 3-4 tbsp extra virgin olive oil
  • salt to taste


Tahini sauce

  • ½ cup tahini
  • ½ cup Greek style yoghurt (or soy yoghurt for vegan version)
  • 2 lemons, juiced
  • ⅓-½ cup water
  • 2 cloves garlic, minced
  • salt to taste
  • dry toasted pine nuts (optional)

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 canola/vegetable/rice bran oil in a fryer to 170°C. Fry cauliflower and Brussels sprouts, in batches, until golden brown. Remove from oil and drain on paper towel. Set aside until needed.
  2. Meanwhile, to make gremolata, mix all the ingredients together. Adjust seasoning as required.
  3. To make tahini sauce, mix all ingredients together except the water. Once well combined, add water a little at a time until desired consistency is achieved. You want a thick sauce that is smooth on the palate.
  4. To assemble, start with the sauce at the base, add the cauliflower and Brussels sprouts in the middle in a pile. Sprinkle with gremolata and toasted pine nuts (optional).