Cauliflower (v) Recipe

Prepare florets

Wash and thoroughly dry cauliflower; cut into medium bite-sized florets (about 2–3 cm each). Pat dry with paper towels to remove surface moisture so coating adheres.

Make batter

In a large bowl whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water while whisking until you have a smooth, slightly thick batter that coats the back of a spoon (about pancake-batter consistency). If too thick add up to 1–2 tablespoons more water.

Heat oil

Pour neutral oil into a heavy-bottomed pan or pot to reach a 3–4 cm depth. Heat over medium-high until oil reaches 180°C (350°F) or until a small drop of batter sizzles and rises quickly. If you don’t have a thermometer, the batter should bubble vigorously but not smoke.

Fry florets

Working in batches of 8–10 florets (do not overcrowd), dip each floret into the batter to coat evenly, letting excess drip off, then carefully drop into hot oil. Fry 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon to remove and transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining florets and adjust heat to maintain oil temperature.

Keep warm

If needed, keep finished florets warm in a 90–100°C (200–210°F) oven on a wire rack while frying remaining batches so they stay crisp.

Whisk tahini, lemon juice, warm water, minced garlic, salt, and maple syrup (if using) in a small bowl until smooth and pourable. Adjust thickness by adding more warm water, 1 teaspoon at a time, until it’s a thick sauce that still drizzles (about the consistency of heavy cream). Taste and adjust salt or lemon.

Combine cilantro, yogurt, olive oil, lime juice, minced garlic, and salt in a blender or food processor. Blend until smooth, scraping down sides as needed. Add 1 tablespoon water at a time if the sauce is too thick, until it becomes a pourable but creamy consistency. Taste and adjust salt or lime.

Whisk harissa paste with olive oil, lemon juice, and honey/maple syrup in a small bowl until emulsified. Taste and adjust sweetness or lemon to balance heat.

Arrange warm fried cauliflower in a shallow serving bowl or platter. Spoon or drizzle the three sauces over the florets in separate streaks or dollops: tahini, cilantro, and harissa — about 1½–2 tablespoons of each sauce per serving total, or to taste.

Garnish with toasted sesame seeds, chopped cilantro leaves, a sprinkle of flaky salt, and lemon wedges on the side for squeezing.

Serve immediately so the cauliflower remains crisp. Provide extra sauce on the side if desired.