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Fried cauliflower in baharat and tahini sauce

When done right, whole-roasted cauliflower is a textural dream: soft creamy middle with a golden outer crunch.

Photo: Ben Dearnley

Ben Dearnley
4 - 6
15M
1H 15M
1H 30M

“Fried cauliflower is a huge deal in the Middle East and is eaten almost year-round,” says Farag. “This version is super simple and reminds me of my childhood – eating it cold or piping hot. “Fried cauliflower is a huge deal in the Middle East and is eaten almost year-round,” says Farag. “This version is super simple and reminds me of my childhood – eating it cold or piping hot.”

Paul Farag’s version for Aalia makes it even better, roasted, momentarily deep-fried, and served with homemade baharat, you’ll be savouring every bite.

Ingredients

Baharat

Method

1.For baharat, place ingredients in a frying pan and heat, stirring frequently, until fragrant and toasted (1-2 minutes); cool completely. Transfer to a mortar and pestle and finely grind.
2.Preheat oven to 220ËšC. Wrap garlic in foil and roast on bottom shelf of oven until garlic is very soft (50 minutes). At the same time, place cauliflower on a large oven tray lined with baking paper; roast for 15 minutes. When garlic is ready, remove from oven and unwrap. Squeeze garlic from skin into a blender.
3.Meanwhile, for tahini sauce, add tahini, lemon juice, 150ml water, 2 tsp sea salt flakes to the blender and blend until smooth and a thick saucy consistency; season to taste.
4.Preheat vegetable oil in a large, deep saucepan or deep-fryer to 180ËšC. Deep-fry cauliflower in batches, turning occasionally, until golden (2-3 minutes; be careful, hot oil will spit). Drain on paper towel and season with salt and scatter with a little baharat.
5.Spoon tahini sauce onto a large platter and top with cauliflower. Scatter with baharat and drizzle with olive oil.

Baharat is a warm spice blend that varies by region and even household. Keep in a jar for up to 3 months.

Notes

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