Hey guys, I’m white. This cauliflower with tahini sauce recipe, is from my Lebanese mother-in-law. I did not create this. She did. She told me the ingredients, then I measured it out to the best of my abilities to write up the recipe. I’m just sharing her yummy recipes with you – so the credit goes to her!
Even if you don’t like cauliflower, you’ll like this dish. I mean, it’s fried and covered in an amazing, tangy sauce. Plus it’s vegan so everyone can eat it! The dish has two components.
Let’s start with the frying. In the pan, you’ll heat up your oil nice and hot. While that’s heating, I like to cut up the cauliflower, making sure nothing is too big, typically just cutting everything in half. You’ll fry up the cauliflower to a nice golden brown and place it on a plate with a paper towel to soak up the oil. This dish can be eaten hot or room temperature, so it’s up to you how soon you’ll want to fry up the cauliflower.
Sauce time. Be forewarned – once you make this you’ll want to pour it over everything. You’ll need a mortar and pestle to smash up the garlic cloves and salt. In a bowl, add the smashed garlic and salt, lemon, tahini, and water. Stir until you achieve your desired consistency and taste. We like it tangy and a little runny. Make sure to go easy with the water at first – it’s easier to add than take away! And the longer it sits, the thicker it gets so I typically make the sauce right before eating.
Once you’re ready to eat, pour the sauce over the fried cauliflower and serve.
Cauliflower with Tahini Sauce Recipe
Ingredients
- One head of cauliflower
- 2/3 cup vegetable oil
- 2 garlic cloves
- 4 tablespoons tahini
- 1 1/2 tablespoons lemon
- 1/2 teaspoon salt
- 1/8 – 1/4 cup water
Instructions
- Cut up the cauliflower. I like smaller sizes for more crispiness.
- Heat oil on medium high heat.
- Fry cauliflower till golden brown. Place on a plate with a paper towel to soak up leftover oil.
- In a mortar and pestle, add two garlic cloves and a 1/4 teaspoon salt and smash away until a smoother paste.
- Make the sauce:
- In a bowl add the smashed garlic mixture, 4 tablespoons tahini, 1 1/2 tablespoons lemon, 1/2 teaspoon of salt and about 1/4 cup water.
- A few notes here. If you don’t want the mixture to be too garlicky put half of the mixture in first and add to taste.
- You’ll probably need to add water and lemon to achieve your desired consistency and taste. We like it tangy and a little runny. so I’ll end up added more of each depending on how thick the tahini is and how sour the lemon is.
- Please note the longer it sits out, the thicker it gets so it’s best to make it right before serving.
- Pour sauce over the cauliflower and serve.
You can also check out my mother-in-laws other Ramadan recipe – macaroni and labne recipe too!
