Lemony Fried Cauliflower Recipe
Fried cauliflower florets served with lemon wedges and tahini sauce
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Ingredients
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Cauliflower
Tahini Sauce
Garnish
Method
Cauliflower Preparation
- 1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head. Cut it into bite-sized florets and place them in a large bowl.
- 2
Season the Florets
Sprinkle the cauliflower florets with salt and black pepper, tossing to ensure even coating.
- 3
Make the Batter
In a separate bowl, combine the all-purpose flour, cornstarch, and water to create a smooth batter. The batter should be thick enough to coat the cauliflower.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Cauliflower
Dip each cauliflower floret in the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry in batches for 4-5 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Tahini Sauce Preparation
- 6
Mix the Sauce
In a small bowl, combine the tahini, lemon juice, minced garlic, water, and salt. Whisk until smooth and creamy. If the sauce is too thick, add a little more water to reach desired consistency.
Serving
- 7
Plate and Serve
Arrange the fried cauliflower florets on a serving platter. Serve with lemon wedges on the side and drizzle the tahini sauce over the cauliflower or serve it on the side for dipping.