Arnabeeet Recipe

Prepare cauliflower

Trim leaves and core from the cauliflower and cut into large florets (bite to medium size). Pat dry thoroughly with paper towels — removing surface moisture helps the batter cling and get crispy.

Make batter

In a large bowl whisk together flour, cornstarch, baking powder, salt and pepper. Slowly whisk in cold sparkling water until a smooth, slightly thick batter forms. It should coat the back of a spoon but still be pourable. If batter seems too thick, add a tablespoon of cold water at a time.

Heat oil

In a deep skillet or medium pot, pour enough vegetable oil to reach about 1 to 1.5 inches up the side. Heat over medium-high until the oil registers 350°F (175°C) or a small drop of batter sizzles and browns within 30–40 seconds.

Batter and fry

Working in batches, dip each cauliflower floret into the batter, letting excess drip off, then carefully add to hot oil. Do not overcrowd. Fry until golden brown and crisp, about 3–5 minutes per batch depending on floret size. Turn occasionally for even color.

Drain

Use a slotted spoon to transfer cooked florets to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining florets.

Toast hazelnuts and seeds

In a dry skillet over medium heat, toast hazelnuts, shaking pan often, until fragrant and the skins blister (5–7 minutes). Transfer to a clean towel, rub to remove loose skins. In the same skillet toast sesame, coriander, cumin and fennel seeds briefly until aromatic (1–2 minutes).

Grind mixture

Allow toasted components to cool slightly. Pulse the hazelnuts, toasted seeds, dried thyme/oregano, salt and pepper in a food processor or spice grinder until a coarse crumb forms — you want texture, not a paste. Taste and adjust salt.

Blend

Place cooked beets, tahini, lemon juice, minced garlic, olive oil, warm water, salt and pepper into a blender or food processor. Blend until smooth and creamy, scraping down sides as needed. If too thick, add 1 teaspoon warm water at a time until you reach a spreadable consistency.

Adjust seasoning

Taste and adjust acidity with more lemon, salt, or a touch of honey if beets are very earthy. Transfer to a bowl and refrigerate briefly if making ahead; bring to room temperature before serving.

On a large serving platter or individual plates, spoon or spread 2–3 tablespoons of beet tahini where the cauliflower will sit.

Arrange several pieces of crispy cauliflower on top of and beside the beet tahini so some color shows through.

Generously sprinkle hazelnut dukkah over the cauliflower so it adheres to the tahini and batter. The dukkah adds crunch and nutty flavor.

Drizzle extra virgin olive oil over the dish, finish with flaky sea salt, chopped parsley and a squeeze of fresh lemon from the wedges.

Serve immediately while cauliflower is hot and crunchy, with remaining beet tahini and lemon wedges on the side for guests to add more.