📝 About This Recipe
A cornerstone of the Lebanese 'Maza Sakhina' table, this dish transforms the humble cauliflower into a decadent, caramelized masterpiece. Deep-frying the florets coaxes out a nutty sweetness that contrasts perfectly with the sharp, creamy tang of a traditional lemon-tahini 'Tarator' sauce. Finished with a flurry of fresh herbs and a touch of sumac, it is a testament to the Lebanese philosophy of simple ingredients treated with immense respect.
🥗 Ingredients
Main Ingredients
- 1 large head Cauliflower (cut into bite-sized florets)
- 3-4 cups Neutral Oil (for frying; vegetable, sunflower, or canola)
- 1 teaspoon Sea Salt (for seasoning immediately after frying)
Tahini Sauce (Tarator)
- 1/2 cup Tahini paste (well-stirred, high-quality Lebanese or Ethiopian tahini)
- 1/4 cup Lemon juice (freshly squeezed)
- 2 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 4-6 tablespoons Ice water (added gradually to achieve desired consistency)
- 1/4 teaspoon Cumin (ground)
For Garnish and Serving
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 2 tablespoons Pomegranate seeds (for a pop of color and acidity)
- 1 teaspoon Sumac (tangy Middle Eastern spice)
- 1/2 teaspoon Aleppo Pepper (or red chili flakes for a gentle heat)
- 2-3 loaves Lebanese Flatbread (warmed for serving)
👨🍳 Instructions
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1
Start by preparing the cauliflower. Remove the leaves and the tough lower stem, then break the head into medium-sized florets. Ensure they are uniform in size to promote even cooking.
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2
Crucial Step: Wash the florets and dry them thoroughly with a clean kitchen towel or paper towels. Any moisture left on the cauliflower will cause the oil to splatter violently.
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3
In a medium bowl, prepare the Tarator sauce. Whisk together the tahini paste, crushed garlic, and ground cumin. It will initially be very thick.
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4
Slowly whisk in the lemon juice. The mixture might seize up and look grainy—don't worry, this is normal. Keep whisking.
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5
Begin adding ice water one tablespoon at a time, whisking constantly. Continue until the sauce transforms into a smooth, pale, and creamy consistency that is pourable but thick enough to coat a spoon.
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6
Taste the sauce and adjust the salt or lemon juice as needed. Set aside at room temperature.
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7
Pour about 2-3 inches of neutral oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C).
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8
Carefully lower a batch of cauliflower florets into the hot oil using a slotted spoon. Do not overcrowd the pot; work in batches if necessary to maintain the oil temperature.
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9
Fry the cauliflower for 5-7 minutes. Use the slotted spoon to turn them occasionally so they brown evenly on all sides.
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10
The cauliflower is ready when it is a deep, chocolatey golden brown. It should look very dark but not burnt—this caramelization is where the flavor lives.
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11
Remove the florets with a slotted spoon and transfer them to a plate lined with paper towels to drain the excess oil.
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12
Immediately sprinkle the hot cauliflower with sea salt while the oil is still glistening on the surface so it adheres.
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13
To plate, spread a generous smear of the tahini sauce on a shallow platter or individual serving bowls.
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14
Pile the warm, fried cauliflower on top of the sauce. Drizzle with a little more sauce if desired.
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15
Garnish with a dusting of sumac, Aleppo pepper, fresh parsley, and pomegranate seeds for a vibrant, professional finish.
💡 Chef's Tips
Use ice-cold water for the tahini sauce; it helps emulsify the fat in the tahini for a lighter, whiter, and smoother texture. Don't be afraid of the dark color—the cauliflower should be a deep golden brown to achieve that signature nutty, sweet flavor profile. If you prefer a lighter version, you can roast the cauliflower at 425°F (220°C) with olive oil until charred, though frying is the traditional mezze method. Always crush your garlic with a pinch of salt using a mortar and pestle to create a smooth paste; this prevents 'hot spots' of raw garlic flavor in the sauce.
🍽️ Serving Suggestions
Serve as part of a classic Lebanese Mezze spread alongside Hummus, Tabbouleh, and Batata Harra. Pair with a crisp, chilled Lebanese white wine like a Ksara Blanc de Blancs or a light Rosé. Wrap the fried cauliflower and tahini in warm pita bread with pickled turnips (Kabees) for a delicious vegetarian sandwich. Serve as a side dish to grilled meats like Shish Tawook or Lamb Kofta to cut through the richness of the protein.