Fried Cauliflower with Tahini Sauce

Name: Fried Cauliflower with Tahini Sauce (Arnabeet Mickli ma Taratoor (ar-na-beet mick-lee ma tara-tour))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: ¼ cup finely chopped flat-leaf parsley; use green leafy parts and tender stems; ¼ cup water; 1 head cauliflower (about 2½ pounds); 2 teaspoons salt; 3 cups canola oil (for frying); Tahini, found at specialty markets or online.; ⅓ cup freshly squeezed lemon juice; ½ cup tahini (mix well before using); 1 teaspoon salt; 1 large clove garlic

Arnabeet Mickli ma Taratoor (ar-na-beet mick-lee ma tara-tour)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. As you cut through the tender pieces of cauliflower, it’s like slicing through creamy butter.

Ingredients

Specialty Ingredients

Tahini, found at specialty markets or online.

Asia
Lebanon
Starter
Gluten-free
Vegan
Mediterranean

Method

Prepare Ahead

The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400°F for 5 to 7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance.