“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 220˚C. 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 180˚C. 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
