An easy side dish of deep-fried cauliflower florets drizzled generously with a creamy tahini, garlic and lemon sauce.






Skill level

Average: 4.4 (10 votes)


  • 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


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.


Serves 4 as a side dish.

  1. For the tahini sauce, place all the ingredients in a bowl and whisk until smooth.
  2. 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.
  3. 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.
  4. Place the fried cauliflower on a serving plate. Season with salt flakes and serve immediately with tahini sauce for dipping.



Toum is available in supermarkets and is often sold as 'garlic dip'.


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