📝 About This Recipe
A beloved staple of Levantine home cooking, Zahra Mekleyah transforms the humble cauliflower into a decadent, golden-brown masterpiece. This dish balances the deep, nutty sweetness of caramelized florets with a bright, punchy Tarator (tahini sauce) and a sprinkle of fresh herbs. It is a sensory delight that proves vegetables can truly be the star of the table through the magic of high-heat frying and traditional spices.
🥗 Ingredients
The Cauliflower
- 1 large head Cauliflower (cut into medium-sized florets)
- 4 cups Vegetable Oil (for deep frying; use neutral oil like canola or sunflower)
- 1 teaspoon Sea Salt (plus more for seasoning after frying)
- 1 teaspoon Cumin (ground)
Lemon-Garlic Tarator Sauce
- 1/2 cup Tahini (high-quality, well-stirred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 cloves Garlic (minced into a paste with a pinch of salt)
- 3-4 tablespoons Water (ice cold, to reach desired consistency)
- 1 tablespoon Greek Yogurt (optional, for extra creaminess)
Garnish and Finishing
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
- 1/2 teaspoon Aleppo Pepper or Sumac (for a gentle heat or tang)
👨🍳 Instructions
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1
Begin by prepping the cauliflower: wash the head thoroughly and pat it completely dry with a kitchen towel. Moisture is the enemy of a good fry!
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2
Break the cauliflower into bite-sized florets, ensuring they are relatively uniform in size so they cook evenly. Keep the stems short.
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3
Prepare the Tarator sauce: In a small bowl, whisk together the tahini, minced garlic, and lemon juice. The mixture may seize up and become thick; this is normal.
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4
Slowly whisk in the ice-cold water, one tablespoon at a time, until the sauce transforms into a smooth, pale, pourable cream. Stir in the yogurt if using.
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5
In a large, deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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6
Line a large plate or baking sheet with several layers of paper towels to drain the cauliflower after frying.
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7
Carefully lower a batch of florets into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature and result in soggy cauliflower.
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8
Fry the cauliflower for 5-7 minutes, turning occasionally, until they are a deep, dark golden brown. You want them almost caramelized on the edges.
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9
Remove the florets with a spider skimmer or slotted spoon and place them immediately onto the paper towels.
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10
While the cauliflower is still piping hot, sprinkle generously with sea salt and ground cumin. The heat helps the spices adhere.
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11
Transfer the warm cauliflower to a serving platter. Drizzle the Tarator sauce generously over the top or serve it in a bowl on the side.
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12
Finish the dish by garnishing with chopped parsley, pomegranate arils, and a dusting of Aleppo pepper or sumac for a professional touch.
💡 Chef's Tips
Ensure the cauliflower is bone-dry before frying to prevent the oil from splattering dangerously. Don't be afraid of a dark color; the deep brown 'char' is where the nutty, sweet flavor lives. If you prefer a lighter version, you can toss the florets in oil and roast at 425°F for 25 minutes, though frying is the traditional method. Always season with salt and cumin immediately after the florets leave the oil for maximum flavor absorption. Use ice-cold water when making the tahini sauce to achieve the whitest, creamiest emulsion.
🍽️ Serving Suggestions
Serve as part of a traditional Mezze spread alongside hummus, baba ganoush, and tabbouleh. Stuff the fried cauliflower into warm pita bread with extra tahini and pickled turnips for a world-class sandwich. Pair with a crisp, cold Lebanese white wine or a refreshing mint lemonade. Serve as a side dish to grilled lamb chops or roasted chicken to add texture and earthiness to the meal.