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1
["cauliflower
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2
Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2 to 3-inch pieces, keeping them consistent in size.
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3
Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.
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4
Heat the oil in a medium saucepan over medium-high heat until the oil begins to steam. The oil should be about 1 1/2"" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Fry the remaining pieces of cauliflower. P.S. If you prefer, you can serve the cauliflower steamed.", "tahini sauce
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5
In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice, and quark. Whisk until smooth and creamy; the consistency will be like pancake batter. If needs to be thinned out, incorporate additional lemon juice.
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6
Place a generous dollop or two of the tahini quark sauce in a middle of a plate and smear with the back of a large spoon. Arrange the cauliflower, squeeze the lemon, top off with parsley and enjoy while warm."]
