- 2 teaspoons ground cumin
- 1 head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 egg
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- Salt to taste
- 1/4 cup milk, or as needed
- 2 cups vegetable oil, or as needed
- 1 large garlic clove
- 1 teaspoon salt
- 1⁄2 cup tahini (mix well before using) We use Achva Organic Tahini Click Here
- 1⁄3 cup fresh lemon juice
- 1⁄4 cup water
- 1⁄4 cup finely chopped flat leaf parsley, use green leafy parts and tender stems
- Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water.
- Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
- Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
- Heat oil in a deep skillet to about 350⁰ F.
- Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
- In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.
- Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.