Receta especial de coliflor libanesa de Najib

Ingredientes

• High-heat oil (for frying - avocado oil works great)
• 1 medium head of cauliflower (cut into small florets - do NOT wash the cauliflower!)
• 2 tablespoons cornstarch
• 1 lemon (sliced)
• Sea salt
• Optional: cilantro or parsley to garnish
• 2 tablespoons tahini
• 1 teaspoon lemon juice
• 1 small garlic clove (grated)
• A pinch of sea salt

Preparación

1. 1

   heat the oil: 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.

2. 2

   fry the cauliflower: 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.

3. 3

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

4. 4

   serve: 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.