Arabian Cauliflower With Tahini Recipes

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FRIED CAULIFLOWER WITH TAHINI SAUCE



Fried Cauliflower with Tahini Sauce image

This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!

Provided by BonBonChihuahuas

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 35m

Yield 6

Number Of Ingredients 8

⅓ cup tahini
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
¼ cup water
¼ cup fresh lemon juice
salt and pepper to taste
6 cups vegetable oil for frying
1 head cauliflower, cut into florets

Steps:

  • Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 9.1 g, Fat 29.2 g, Fiber 3.7 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 44.9 mg, Sugar 2.6 g

ARABIAN CAULIFLOWER WITH TAHINI



Arabian Cauliflower With Tahini image

Always on the lookout for yummy recipes & needing to improve my collection of North African/Middle Eastern recipes...here we go! This looks fast, easy & yummy!

Provided by Elmotoo

Categories     Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 small cauliflower, broken into florets
2 -3 garlic cloves, chopped
1/2 cup tahini, any lumps mashed with a fork
1/2-1 teaspoon ground cumin
1 lemon, juice of
salt and pepper, to taste
1 dash hot pepper sauce or 1 dash cayenne
3 -5 tablespoons water, as needed
paprika, for garnish
chopped parsley, and for garnish or cilantro, for garnish
lemon wedge, for garnish

Steps:

  • Cook the cauliflower by steaming or boiling until just tender; do not overcook! Drain and set aside.
  • Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce.
  • At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower.
  • Cover and refrigerate until ready to serve.
  • At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.

Nutrition Facts : Calories 193.4, Fat 14.7, SaturatedFat 2.1, Sodium 45.2, Carbohydrate 12.6, Fiber 4.2, Sugar 1.6, Protein 6.8

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