serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
"Cauliflower is such a versatile vegetable - it can morph into so many dishes, but no transformation is more sensational than the method used by our friend Lebanese home cook Jinan Afiouny Ammourh whose family own a hugely popular emporium and nut roasting business (Nut Roasters). Frying cauliflower brings out the natural sweetness and nuttiness of this humble vegetable and gives a slight golden crunch as well. Jinan loves to serve it as part of a mezze - when the hot cauliflower is sprinkled with ground cumin, it adds an exotic aroma and extra hint of flavour. Jinan’s tarator is one of the first recipes she learnt from her mother Hala - also a renowned cook." Maeve O'Meara,
Ingredients
- ½ cauliflower, broken into large florets
- 1 litre sunflower oil, for frying
- ground cumin, for sprinkling
- flat-leaf parsley, finely sliced
Tarator
- 1 garlic clove
- salt, to taste
- 125 g (½ cup) tahini
- juice of 1 lemon
Instructions
To make the tarator, pound the garlic and a pinch of salt in a mortar and pestle into a fine paste. Whisk in the tahini and 60 ml (¼ cup) water – the tarator will become very thick. Whisk in the lemon juice. You may need to add a little more water – it should be the consistency of pouring cream. Season to taste.
Cook the cauliflower in medium saucepan of boiling water for 2-3 minutes. Drain well. In the same pan, heat the oil to 180°C. Fry the cauliflower until golden brown. Drain on paper towel and sprinkle with cumin and parsley.
Serve with the tarator.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.
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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.
"Cauliflower is such a versatile vegetable - it can morph into so many dishes, but no transformation is more sensational than the method used by our friend Lebanese home cook Jinan Afiouny Ammourh whose family own a hugely popular emporium and nut roasting business (Nut Roasters). Frying cauliflower brings out the natural sweetness and nuttiness of this humble vegetable and gives a slight golden crunch as well. Jinan loves to serve it as part of a mezze - when the hot cauliflower is sprinkled with ground cumin, it adds an exotic aroma and extra hint of flavour. Jinan’s tarator is one of the first recipes she learnt from her mother Hala - also a renowned cook." Maeve O'Meara,
