Cauliflower Recipe

Prep the cauliflower

Cut a medium head of cauliflower into even, medium-sized florets (about 1–1.5 inch pieces). Pat dry with paper towels to remove surface moisture so the batter adheres and fries crisp.

Make the batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tsp fine salt, 1 tsp black pepper, and the prepared house spice mix (see next section for mix). Add 1 large beaten egg and 4 tbs cold water; whisk until smooth and slightly thick—coating should cling to the florets. If too thick, add 1 tsp more water.

Coat the florets

Working in batches, toss the dried cauliflower florets in the batter until evenly coated. Shake off excess batter so the coating forms a thin layer—this promotes an even, crispy crust.

Combine 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cayenne, and 1/4 tsp turmeric in a small bowl. Stir to blend. Add half of this mix (about 1.5–2 tsp) into the batter mixture; reserve the remainder for tossing with the cooked cauliflower for extra flavor.

Heat roughly 1 cup neutral oil in a wide, heavy skillet or shallow pan over medium-high heat until shimmering and a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, drop a small bit of batter into the oil: it should sizzle immediately and rise to the surface.

Fry the coated florets in 2–3 small batches to avoid overcrowding. Cook each batch 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet or to paper towels to drain briefly.

If you prefer oven method: place coated florets on a parchment-lined baking sheet, brush or spray lightly with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp. For extra crispness, finish under the broiler 1–2 minutes while watching closely.

While still hot, sprinkle the fried cauliflower with the reserved house spice mix (about 1–1.5 tsp), flaky sea salt (about 1/2 tsp), and toss gently to coat.

Drizzle 1 tbsp fresh lemon juice over the cauliflower and scatter chopped parsley on top. Let rest 1 minute so flavors meld before serving.

In a small bowl whisk together 1/4 cup tahini, 1 tbsp lemon juice, 1/2 tsp minced garlic, and 1/4 tsp fine salt. Add 2 tbsp warm water gradually, whisking until smooth and pourable. Stir in 1 tsp olive oil if using. Taste and adjust with more water for consistency or more lemon/salt to preference.

Serve the cauliflower with the tahini sauce on the side or lightly drizzled over the top.