Fried Cauliflower (Egyptian Style) with Tahini Sauce

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Fried Cauliflower (Egyptian Style)

Fried Cauliflower (Egyptian Style)


Fried Cauliflower

  • 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

Tahini Sauce

  • 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


Fried Cauliflower

  1. Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water.
  2. 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.
  3. Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
  4. Heat oil in a deep skillet to about 350⁰ F.
  5. 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.
  6. Remove with a slotted spoon and drain on a paper towel-lined plate.

Tahini Sauce

  1. 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.
  2. 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.
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