Cauliflower & Tahini Recipe

Prep the cauliflower

Wash and trim a medium-large head of cauliflower. Cut into even, bite-sized florets so they cook uniformly (about 1-1.5 inch pieces). Pat dry thoroughly with paper towels — removing surface moisture helps the batter stick and prevents oil splatter.

Make the batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp salt, and 1/2 tsp black pepper. In a separate small bowl lightly beat 1 egg, then whisk into the dry mix. Add 3 tbs cold sparkling water and stir just until combined into a slightly thick batter. Adjust with a splash more water if batter is too stiff; it should coat but not run off the florets immediately.

Heat oil

Pour about 4–5 cm (1.5–2 inches) of vegetable oil into a heavy-bottomed skillet or pot (about 500 ml). Heat over medium-high until oil reaches 175°C (350°F) or a small breadcrumb sizzles immediately and browns in ~30 seconds. If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface.

Fry the cauliflower

Working in batches to avoid crowding, dredge florets in batter and gently lower into hot oil. Fry until golden and crisp, about 3–4 minutes per batch depending on size. Use a slotted spoon to transfer fried florets to a wire rack set over a sheet pan or paper towels to drain. Lightly season with a pinch of salt as they come out. Keep warm in a low oven (100°C / 212°F) if needed while finishing remaining batches.

Make the tahini sauce

In a bowl combine 1/2 cup well-stirred tahini, 2 tbs fresh lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp ground cumin. Whisk while gradually adding warm water (about 3 tbs) until the sauce reaches a smooth, pourable consistency (like heavy cream). Stir in 2 tsp extra virgin olive oil and taste; adjust salt or lemon as needed. The sauce should be bright and slightly tangy to cut the fried cauliflower.

Char the lemon

Heat a small skillet over medium-high or use the grill. Place the lemon half cut-side down and press lightly; cook until deeply charred and caramelized, about 2–3 minutes. Remove and set aside.

Assemble the plate

Place 3 cups trimmed arugula on a serving platter or divide between 4 small plates (serves 4). Drizzle the arugula with 2 tsp extra virgin olive oil and sprinkle 1/2 tsp sea salt flakes and 1/4 tsp freshly ground black pepper, tossing gently so leaves are lightly dressed.

Finish with tahini and serve

Arrange the hot fried cauliflower over the dressed arugula. Spoon the tahini sauce over the cauliflower in a zigzag or dollops (use amount to preference; reserve some for serving). Sprinkle a light dusting (1/4 tsp) of smoked paprika if using. Place the charred lemon on the plate to squeeze over, and serve immediately so the cauliflower remains crisp.