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Najib's Special Lebanese Cauliflower | It's a Vancouver tradition and the BEST cauliflower in the world! | theendlessmeal.com

Najib’s Special Lebanese Cauliflower

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 appetizer servings 1x
  • Category: Appetizer
  • Cuisine: Lebanese

Description

Najib’s Special Lebanese Cauliflower is EXACTLY like the famous cauliflower from Nuba restaurant in Vancouver. It’s lemony, crazy delicious, and served with a simple tahini sauce. It is totally irresistible!


Scale

Ingredients

  • Oil, for frying (avocado oil works great)
  • 1 medium head of cauliflower, cut into small florets (do NOT wash the cauliflower!)
  • 2 tablespoons cornstarch (or sub tapioca starch for paleo)
  • 1 lemon, sliced
  • Sea salt
  • Optional: cilantro or parsley to garnish

For the tahini sauce:

  • 2 tablespoons tahini
  • 1 teaspoon lemon juice
  • 1 small garlic clove, grated
  • A pinch of sea salt

Instructions

  1. Add 2 inches of oil to a medium sized pot with high sides. Attach a candy/ deep-fry thermometer to the side. Heat the oil over medium-high heat until it reaches degrees 300 degrees Fahrenheit. Lower the heat to medium and let the oil continue to heat until it reaches 350 degrees Fahrenheit.
  2. Toss the cauliflower with the cornstarch. This will ensure it is completely dry and safe to deep-fry. Fry the cauliflower, several pieces at a time, for 5-7 minutes, or until the cauliflower is golden brown and soft. Remove the cauliflower pieces from the hot oil and set them on a paper towel lined tray. Keep them warm on low heat in your oven while you fry the rest.
  3. While the cauliflower is frying, prepare the tahini sauce by mixing all the tahini sauce ingredients together with two tablespoons of water.
  4. Once all the Lebanese cauliflower has finished frying, squeeze a generous amount of lemon juice over the cauliflower and sprinkle with sea salt. Serve with extra lemon wedges on the side and a little cilantro or parsley over the top.