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Cauliflower With Tahini Sauce

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“Australian Good Taste magazine. A simple, low-carb side dish. I haven't tried this yet but it sounds like an interesting way to serve cauliflower. Good for tahini lovers!”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. To make the tahini sauce, place the tahini, water, lemon juice, parsley and garlic in a medium bowl and stir until smooth. Taste and season with salt and pepper. Cover and set aside until serving.
  2. 2. Heat the oil in a medium saucepan over medium-high heat (if deep frying - see note below).
  3. 3. Add half the cauliflower to the hot oil and fry, turning occasionally, for 8 minutes or until golden brown. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Repeat with remaining cauliflower. Place the fried cauliflower on a serving plate and drizzle with the tahini sauce. Serve immediately.
  4. Notes:.
  5. The original recipe suggested deep frying the cauliflower but I recommend reducing the oil to make this lower in fat. Alternatively, the cauliflower could be baked in the oven.
  6. The tahini sauce (step 1) can be made up to 2 days ahead and kept in an airtight container in the fridge.

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