INGREDIENTS
1 large head of Cauliflower, cut into small florets
1 tsp. Salt
3 cups Vegetable Oil
INGREDIENTS FOR TAHINI SAUCE
1 cup Tahini
3/4 cup Lukewarm Water
2 Cloves of Garlic
1/4 cup Fresh Squeezed Lemon Juice
Salt to taste
METHOD
Cut the cauliflower into small florets, wash and place in a cooking pan filled with water, add salt, bring to a boil and cook for about 10 minutes.
Drain and let cool.
Prepare a deep-frying pan, heat the oil, and place the florets in the hot oil making sure the florets are not placed crowded in the pan. Keep turning the florets until they are browned on all sides. Transfer the browned florets to a plate, lined with a paper towel to absorb excess oil. Continue with the remaining florets.
MAKING THE TAHINI SAUCE – TARATOUR
In a bowl, crush the garlic, add salt, tahini and gradually add the lemon. Stir together well until it becomes a soft creamy consistency.
