Arnabeet Mekleh (deep fried cauliflower with tahini sauce) (serves 4 as a side dish)Cauliflower
500ml sunflower oil
2 cauliflower, stem and leaves cut off and cut into florets.
Salt and pepper
Fresh coriander for garnish (optional)
2 cloves garlic, minced
90ml lemon juice
Salt and pepper to taste
1. Blend all the sauce ingredients together in a food processor and season to taste. Set aside.
2. Steam the cauliflower florets for 5 minutes. Meanwhile heat the oil in a deep pan (or deep fat fryer) on a very high heat. Remove the cauliflower from the steamer and put the cauliflower into the hot oil (carefully to avoid scalding!). Deep fry the cauliflower for about 4 minutes or until cauliflower is nicely browned.
3. Remove the cauliflower from the hot fat, and pat over with kitchen towel to soak up excess fat. Put cauliflower into a baking dish, season with a little salt and pepper, and pour over tahini sauce until cauliflower is well covered. Serve, garnished with coriander if desired.