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)
1mediumhead of cauliflower, cut into small florets (do NOT wash the cauliflower!)
2tablespoonscornstarch, or sub tapioca starch for paleo
Optional: cilantro or parsley to garnish
The Tahini Sauce
1smallgarlic 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.
1 medium head of cauliflower, 2 tablespoons cornstarch
While the cauliflower is frying, prepare the tahini sauce by mixing all the tahini sauce ingredients together with two tablespoons of water.
2 tablespoons tahini, 1 teaspoon lemon juice, 1 small garlic clove, A pinch of sea salt
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.
Sea salt, Optional: cilantro or parsley to garnish, 1 lemon