Cauliflower With Tahini Sauce
"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
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄3 cup tahini (sesame paste)
- 1⁄4 cup water
- 1⁄4 cup fresh lemon juice
- 1 tablespoon chopped fresh flat leaf parsley
- 2 garlic cloves, crushed
- salt & freshly ground black pepper
- vegetable oil, to fry
- 1 large cauliflower head, cut into medium florets
directions
- 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. Heat the oil in a medium saucepan over medium-high heat (if deep frying - see note below).
- 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.
- Notes:.
- 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.
- 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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RECIPE SUBMITTED BY
I live in Canberra, Australia but study at a uni in Sydney so I tend to travel back and forth. Canberra is a beautiful city, but a little small and quiet so I think I have the best of both worlds. (Actually, Canberra has a population of over 300,000 but after living in London for 2 years it feels REALLY small).
My two passions are travelling and cooking. I like to combine both by cooking a variety of dishes. I tend to cook different cuisines according to my mood.
