Najib's Special Lebanese Cauliflower

• Vegan
• Gluten free

• Produce

  • 1 medium head Cauliflower
  • 1 Garlic clove, small
  • 1 Lemon

• Condiments

  • 1 tsp Lemon juice
  • 2 tbsp Tahini

• Baking & Spices

  • 2 tbsp Corn starch
  • 1 Sea salt
  • 1 pinch Sea salt

• Oils & Vinegars

  • 1 Oil

Found on theendlessmeal.com

Description

Ingredients

• Oil, for frying
• 1 medium head of cauliflower, cut into small florets (do NOT wash the cauliflower!)
• 2 tablespoons corn starch (or sub tapioca starch for paleo)
• 1 lemon (do NOT use bottled lemon juice as it will have a funny flavour)
• Sea salt
• Optional: cilantro or parsley to garnish
• 2 tablespoons tahini
• 1 teaspoon lemon juice
• 1 small garlic clove, grated
• A pinch of sea salt

Directions

• Add 2 inches of oil to a medium sized pot with high sides. Attach a candy/ deep-fry thermometer to the side. Heat the oil over medium-high heat until it reaches degrees 300 degrees. Lower the heat to medium and let the oil continue to heat until it reaches 350 degrees.
• Toss the cauliflower with the corn starch. This will ensure it is completely dry and safe to deep-fry. Fry the cauliflower, several pieces at a time, for 5-7 minutes, or until the cauliflower is golden brown and soft. Remove the cauliflower pieces from the hot oil and set them on a paper towel lined tray. Keep them warm on low heat in your oven while you fry the rest.
• While the cauliflower is frying, prepare the tahini sauce by mixing all the tahini sauce ingredients together with two tablespoons of water.
• Once all the Lebanese cauliflower has finished frying, squeeze a generous amount of lemon juice over the cauliflower and sprinkle with sea salt. Serve with extra lemon wedges on the side and a little cilantro or parsley over the top.