Najib's Special Lebanese Cauliflower Recipe
User Reviews
5
Najib's Special Lebanese Cauliflower Recipe
Description
This recipe begins by drying the cauliflower florets thoroughly before tossing them in cornstarch, which gives a crispy fried coating. The cauliflower is deep-fried in oil heated to between 300°F and 350°F, resulting in golden pieces that remain soft inside. While the cauliflower fries, a tahini sauce is prepared by combining tahini, lemon juice, grated garlic, sea salt, and water to achieve a smooth consistency.
After frying, a generous squeeze of lemon juice and sprinkling of sea salt provide freshness and seasoning to the cauliflower. The tahini sauce on the side adds a creamy, garlicky counterpoint. Cilantro or parsley can be used as an optional garnish to add a fresh herbal note.
This Lebanese-style fried cauliflower makes for a flavorful appetizer or side dish, showcasing the combination of fried texture and bright, creamy sauce.
Ingredients
- neutral cooking oil for frying (avocado oil works great, generic cooking oil
- 1 medium cauliflower cut into small florets (do NOT wash the cauliflower!, head
- 2 tablespoons cornstarch can sub tapioca starch
- 1 lemon sliced
- salt sea salt
- cilantro or parsley to garnish; optional
The Tahini Sauce
- 2 tablespoons tahini
- 1 teaspoon lemon juice
- 1 small garlic grated, clove
- sea salt a pinch
Instructions
- Add 2 inches of oil to a medium sized pot with high sides. Attach a candy/ deep-fry thermometer to the side. Heat the oil over medium-high heat until it reaches degrees 300 degrees Fahrenheit. Lower the heat to medium and let the oil continue to heat until it reaches 350 degrees Fahrenheit.
- Toss the cauliflower with the cornstarch. This will ensure it is completely dry and safe to deep-fry. Fry the cauliflower, several pieces at a time, for 5-7 minutes, or until the cauliflower is golden brown and soft. Remove the cauliflower pieces from the hot oil and set them on a paper towel lined tray. Keep them warm on low heat in your oven while you fry the rest.
- While the cauliflower is frying, prepare the tahini sauce by mixing all the tahini sauce ingredients together with two tablespoons of water.
- Once all the Lebanese cauliflower has finished frying, squeeze a generous amount of lemon juice over the cauliflower and sprinkle with sea salt. Serve with extra lemon wedges on the side and a little cilantro or parsley over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4appetizer
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 167kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 66mg | 3% |
| Potassium | 506mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 85mg | 94% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
