Ramadan recipe: Fried cauliflower with tahina sauce

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Ramadan recipe: Fried cauliflower with tahina sauce

Published: Tue 28 Jun 2016, 4:14 PM

Last updated: Tue 28 Jun 2016, 6:16 PM

1 medium cauliflower head (800 grams), cut into small florets
1 teaspoon salt
4 cups Aseel oil, for deep frying
For Tahini sauce:
½ cup tahini (Aseel Tahini Paste)
1/3 cup water
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
Salt to taste
Wash the cauliflower florets under running water and drain in a colander.
In a deep fryer, heat oil to an adequate frying temperature.
Place half of the cauliflower florets in hot oil and cook for 4 minutes stirring occasionally to ensure even browning, fry until crisp and brown. Remove with a slotted spoon and transfer to a plate lined with paper towels to absorb the excess oil.
Repeat with the remaining cauliflower florets.
For Tahini sauce:
With a fork, stir well the tahini jar before using.
In a bowl, whisk together the tahini and water.
Add the garlic, lemon, salt and whisk thoroughly. The sauce should have the consistency of thick cream. If the sauce is too thick, add 2 tablespoons of water and stir.

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