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!
- 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
- 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.
- 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.
- While the cauliflower is frying, prepare the tahini sauce by mixing all the tahini sauce ingredients together with two tablespoons of water.
- 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.