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!"


35 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  1. 17 Ratings


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 p...

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 unti...

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...

Tried making this dish for the first time (although I ate a lot of similar things living in Jordan). I agree that the browner the better on the cauliflower. I fried one batch "golden" brown an...

my husband likes the fried cauliflower according to this recipe, but I don`t like mine this way (very greasy)so wat I do is boiling some water and add salt and cumin and cook the cauliflower pie...

Tasty, easy snack.

The flavor was very good but the sauce was more like a paste so dipping was impossible. We had to smear it on each piece with a small spreader.

this is my family's favorite we eat it with pita bread.

Absolutely scrumptious!