Najib's Special Lebanese Cauliflower Recipe

This is my at-home version of Najib’s Special Lebanese Cauliflower from Nuba — the one Vancouver locals swear by. It fries up with a crispy exterior, a creamy, tender center, and that bright lemony, salty finish that makes this dish so unforgettable.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1heat 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. 2fry 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. 3make 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. 4serve: 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.