Fried Cauliflower with Tahini Sauce

Fried Cauliflower with Tahini Sauce

BonBonChihuahuas 1

"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!"

Ingredients 35 m {{adjustedServings}} servings 301 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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  1. 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.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. 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.
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Reviews 15

  1. 17 Ratings

Baking Nana

I had a client that ate at a Lebanese restaurant and came to me with this request. I marinated the cauliflower in garlic olive oil and then tossed on to a baking sheet = sprinkled with smoked paprika and into a 425 oven for about 25 minutes. They loved it!


I've had this at an authentic Syrian restaurant and this tasted just like it! Place the cauliflower in the pan completely raw...I tried steaming it first, but it doesn't stay as crisp. Cook until the cauliflower browns...the darker it gets the better it tastes! I also added ground toasted sesame seeds and paprika to store-bought tahini.


I've been making a similar Syrian version for years. For those who thought the tahini is thick, you just need to add a little water to it to thin it out. Add a few drops at a time till you reach the thinness that you want.