Cauliflower With Tahini Sauce

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   To make the tahini sauce, place the tahini, water, lemon juice, parsley and garlic in a medium bowl and stir until smooth.

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   Taste and season with salt and pepper.

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   Cover and set aside until serving.

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   2.

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   Heat the oil in a medium saucepan over medium-high heat (if deep frying - see note below).

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   3.

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   Add half the cauliflower to the hot oil and fry, turning occasionally, for 8 minutes or until golden brown.

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   Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.

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    Repeat with remaining cauliflower.

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    Place the fried cauliflower on a serving plate and drizzle with the tahini sauce.

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    Serve immediately.

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    Notes:.

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    The original recipe suggested deep frying the cauliflower but I recommend reducing the oil to make this lower in fat.

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    Alternatively, the cauliflower could be baked in the oven.

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    The tahini sauce (step 1) can be made up to 2 days ahead and kept in an airtight container in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.