In Lebanon, cauliflower is fried rather than roasted: the florets cook in hot oil until brown spots form, then are coated with lemony tahini sauce while hot. The hot cauliflower absorbs the sauce, bringing the two together into one flavor. The only tricky part is drying the cauliflower thoroughly after washing; wet florets make the oil splatter violently and will steam instead of browning.
Arnabeet bi Tahini — Lebanese Fried Cauliflower with Tahini Sauce
In Lebanon, cauliflower is fried rather than roasted: the florets cook in hot oil until brown spots form, then are coated with lemony tahini sauce while hot. The hot cauliflower absorbs the sauce, bringing the two together into one flavor. The only tricky part is drying the cauliflower thoroughly after washing; wet florets make the oil splatter violently and will steam instead of browning. dadagastro.com
4 servings 15 min + 35 min Easy
Step by Step
How to make it?
1
Separate and dry the cauliflower
12 min
Break the cauliflower into bite-sized florets. Do not discard the thick stem: peel its outer layer and cut it into 1 cm pieces; it is the sweetest part. If you washed the cauliflower, spread it in a single layer on a towel to dry and pat each floret separately.
2
Whisk the tahini sauce
8 min
Crush the garlic with the salt in a mortar, then mix it with the tahini and add the lemon juice. The mixture will first stiffen and clump; this is normal and happens when tahini meets liquid. Gradually add the cold water while whisking; the sauce will loosen and become creamy. Stir in the cumin.
3
Fry in oil at 180°C / 355°F
18 min
Heat the oil to 180°C / 355°F; a floret should sizzle immediately but not violently when added. Fry the cauliflower in batches without crowding the pot for 4–5 minutes. It is ready when dark brown spots appear on the surface and the florets shrink. Lift them out with a slotted spoon, place on a wire rack, and sprinkle with salt.
4
Toast the pine nuts
4 min
Toast the pine nuts in a dry pan, stirring constantly, until golden. They can darken very quickly during the final 1 minute, so watch them closely. Transfer to a plate and let cool.
5
Sauce while hot
3 min
Arrange the cauliflower on a serving platter while hot and spoon the tahini sauce over it; the hot florets absorb the sauce, while sauce added after they cool will stay on the surface. Sprinkle with sumac, chopped parsley, and toasted pine nuts, and serve immediately.
Reminder
Spread the washed cauliflower in a single layer on a towel and let it dry for at least 20 minutes. If you are in a hurry, skip washing and wipe it with a dry towel instead.
Nutritional Values · 1 serving
Values are estimates
425 kcalCalories
11 gProtein
22 gCarbohydrate
35 gFat
8 gFiber
3 gSugar
590 mgSodium
4 gSaturated Fat
Protein 10% Carbohydrate 20% Fat 70%
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Karnabaharı kızartmadan önce iyice kurutmak gerekiyor, ıslak koyunca yağ sıçradı ve çiçekler yumuşadı. Çam fıstığını kavururken gözünüzü ayırmayın, bir dakika içinde sararken bir sonraki dakikada kararıyor.
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