Pan-fried Cauliflower with Garlic Tahini

These meltingly tender florets drapped in nutty, lemony garlic-tahini sauce are an indulgent first course or side dish.

January 08, 2018

Ingredients

Tahini Sauce
  • 1/3 cup tahini
  • 1/4 cup water
  • 1/4 cup Lemon juice
  • 1 Tablespoon flat leaf parsley, chopped
  • 2-5 garlic cloves, minced
  • to taste salt and black pepper
  • 1/4 cup, or as needed for shallow frying olive oil
  • 1 head cauliflower
  • 1-2 Lemon, cut into wedges

Instructions

 

1. Make the tahini sauce: Place the tahini, water, lemon juice, parsley and garlic in a medium bowl and stir until smooth. Taste and season with salt and pepper. Cover and set aside until serving.

2. Heat the oil (about 1/2 inch deep) in a medium saucepan over medium-high heat until a bread cube dropped into the oil turns light golden after 15 seconds.

3. Add half the cauliflower to the hot oil and fry, turning occasionally, for 5-10 minutes or until golden brown and fork-tender. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Sprinkle with a little salt and pepper. Repeat with remaining cauliflower.

4. Drizzle cauliflower with tahini sauce and serve with lemon wedges.

Ingredients

Tahini Sauce
  • 1/3 cup tahini
  • 1/4 cup water
  • 1/4 cup Lemon juice
  • 1 Tablespoon flat leaf parsley, chopped
  • 2-5 garlic cloves, minced
  • to taste salt and black pepper
  • 1/4 cup, or as needed for shallow frying olive oil
  • 1 head cauliflower
  • 1-2 Lemon, cut into wedges
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