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!”

Ingredients Nutrition


  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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