Arnabeet Recipe
Fried cauliflower, tarator (tahini sauce), parsley.
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Ingredients
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Cauliflower
Tarator (Tahini Sauce)
Garnish
Method
Cauliflower
- 1
Prepare the cauliflower
Cut the cauliflower into medium-sized florets. Rinse thoroughly under cold water and pat dry with paper towels.
- 2
Salt and rest
Sprinkle the florets with 1 tsp of salt and let them sit for about 10 minutes to draw out some moisture. Pat dry again before frying.
- 3
Fry the cauliflower
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Once hot (about 350°F / 175°C), fry the cauliflower florets in batches until golden brown and crisp, about 4–5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Tarator (Tahini Sauce)
- 4
Garnish and Serve
- 5
Assemble the dish
Place the fried cauliflower on a serving platter. Drizzle generously with the tarator sauce and sprinkle with freshly chopped parsley. Serve warm or at room temperature.
