Arnabeet

Fried cauliflower tossed in garlic oil and drizzled in tahini sauce is easy to put together and sure to impress any tableside guest.

Credit: New Holland

• serves

  6

• prep

  25 minutes

• cook

  6 minutes

• difficulty

  Easy

Ingredients

• 1 litre oil, for deep-frying
• 1 head cauliflower, cut into florets
• micro coriander, to garnish

Dressing

• 3 garlic cloves, crushed
• 50 ml olive oil
• salt and pepper, to taste
• pinch sumac

Tahini sauce

• 100 g tahini
• 100 ml lemon juice
• 100 ml water
• 3 garlic cloves, crushed
• 1 tsp sea salt
• pinch of chilli powder
• pinch cumin

Instructions

1. Heat the oil in a deep frying pan to 180°C. Deep fry the cauliflower for 5–6  minutes, or until golden and soft. Place in a bowl with the dressing ingredients. Mix until combined, then set aside.

2. To make the tahini sauce, place all of the ingredients in a blender and mix until smooth. Place the cauliflower in the center of a sharing plate. Drizzle with the tahini sauce and garnish with micro coriander.

Recipe from Coya – French, Middle Eastern Cuisine. (New Holland Publishers RRP $39.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.