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Originally published Tuesday, October 8, 2013 at 6:05 AM

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Recipe: Crisped Cauliflower With Lemon Tahini Sauce

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Serves four

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)

Kosher salt

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).

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