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- Step 1
Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 160C (or until a cube of bread turns golden in 20 seconds). Working in 3 batches, gently lower cauliflower into oil and fry for 5 minutes or until golden and just tender. Drain on paper towel and season with salt.
- Step 2
Meanwhile, to make tarator, whisk tahini, garlic, lemon juice, ground cumin, 1 teaspoon salt and 80ml (1/3 cup) cold water in a bowl until combined and smooth. Makes 180ml 3/4 cup).
- Step 3
Transfer fried cauliflower to a bowl and serve with tarator to dip.
Serves 4 as a mezze.
Frying cauliflower transforms its flavour, bringing out a very moreish sweet, nutty quality that's not evident when it's raw. The lemony taste of the tarator dipping sauce is the perfect balance for the rich fried cauliflower.