Deep fried cauliflower in tahina smoked paprika sauce

0 from 0 votes
Recipe by Damaris Beems Course: Side dishCuisine: Middle East
Servings

4

Preparation

10

minutes
Cooking time

10

minutes
Total time

20

minutes

I couldn’t have enough cauliflower in the restaurant when it was on the menu. The guests kept ordering it. Simply fantastic. I don’t think I need to say more about it.

Ingredients

  • 1 kilo cauliflower florets

  • 250 ml tahina

  • 1-2 table spoon smoked paprika

  • 0,5 liter sunflower oil

  • salt

Cooking time

  • Make the cauliflower florets small by breaking them off from larger florets.
    Make a sauce with the tahina, smoked paprika and about 200 ml of water. If you think the sauce is too thick, gently add some cold water until it has the right consistency. Season with salt to taste.
  • Heat the sunflower oil in a pan over a high heat and then fry the cauliflower florets in 4 batches (otherwise they will not brown nicely).
  • Spoon the sauce onto a serving platter and arrange the cauliflower florets on top.

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