Fried Cauliflower with Tahini Sauce
This quick, easy, and addictive cauliflower recipe.
Directions
Heat a skillet or wok of oil on high heat.
Wash and cut the cauliflower into medium and large florets, discarding the hard core. Any small pieces can also be used. But these will cook quicker and need to watched so that they don't burn.
Test the temperature of the oil by placing a medium piece of cauliflower in the oil. When the oil begins to bubble around the cauliflower, the oil is hot enough.
Put all the cauliflower into the oil and give it a stir to make sure all of the cauliflower is covered by the oil. Stir occasionally to keep the ones on the bottom from getting too brown.
As the cauliflower is cooking, mix all the ingredients of the Tahini Sauce in a small bowl.
Tahini is a natural thickener, so as you mix, you will find the mixture becoming very thick. As you stir in all the liquid, the tahini should begin to smooth out and become the consistency of gravy. If the tahini is too thick, add additional lemon juice or water to thin.
Cook the cauliflower until all the florets are a little brown color.
Remove the florets with a slotted spoon and drain on paper towels. Salt to taste.
Serve with pita bread and the tahini sauce.
Additional Notes
I had never thought about frying cauliflower until I married my husband. He didn't like when I steamed or boiled cauliflower and he rarely ate it raw. So when I asked him how he liked it, he told me how to fry it and make a tahini dipping sauce. I find that I have to make twice as much because as I fry the cauliflower and set it to cool, I eat the cauliflower. So if you want to try something different with cauliflower, give this a try.
To eat the cauliflower, pull a piece off the pita bread and wrap it around a piece of cauliflower. Dip into the tahini and pop into your mouth.
