Recipe: Crisped Cauliflower With Lemon Tahini Sauce
For the sauce
1 cup tahini
½ cup fresh lemon juice
½ cup water
3 cloves garlic, crushed
2 teaspoons kosher salt
Dash hot sauce, such as Tabasco
For the cauliflower
4 cups canola oil, for frying
½ head cauliflower, cut into 1½-inch florets (4 cups)
Leaves from ½ small bunch mint, minced
1. For the sauce: Combine the tahini, lemon juice, water, garlic, salt and hot sauce in a food processor or blender; purée until smooth.
2. For the cauliflower: Line a baking sheet with paper towels, then place a wire cooling rack over it.
3. Heat the oil in a medium pot over medium-high heat to 350 degrees. Working in batches as needed, carefully add the florets and fry for three to five minutes, until golden brown. Using a slotted spoon, transfer the florets to a baking sheet lined with paper towels. Season them with salt while still hot.
4. Transfer to a serving bowl; garnish with the mint. Serve with tahini sauce on the side.
Nutritional information per serving (using half the sauce): 320 calories, 8 g protein, 15 g carbohydrates, 28 g fat, 3 g saturated fat, 0 mg cholesterol, 590 mg sodium, 6 g dietary fiber, 3 g sugar
Adapted by The Washington Post from Washington food writer David Hagedorn, co-author with chef Cathal Armstrong of “My Irish Table: Recipes From the Homeland and Restaurant Eve” (Ten Speed Press, March 2014).