I believe that cauliflower expresses itself best when fried! It is just a yummy taste, with a contrast between the crisp florets and the soft stalks. It goes perfectly with tarator, the thin, white, lemony tahini sauce that counterbalances the fried aspect.
For the tarator:
- 1 garlic clove
- 1/2 cup (120 g) tahini
- Juice of 2 lemons
- 1 tablespoon (15 ml) olive oil
For the cauliflower:
- 1 large head cauliflower
- Vegetable oil, for frying
- Kamal Mouzawak
To prepare the tarator, crush the garlic finely with a bit of salt and add to the tahini in a bowl. Add the lemon juice little by little to the tahini—at first it will thicken and turn very hard, but enough lemon juice should be added to obtain a runny consistency (this may be more than 2 lemons). Season to taste with salt, and blend in the olive oil.
To prepare the cauliflower, divide it into florets about the size of Ping-Pong balls (too small and they will be dry; too big and they will not crisp up enough). Heat vegetable oil in a deep pot over medium-high heat. Deep-fry the cauliflower in the hot oil, in batches, until golden. Drain on paper towels. Season to taste with salt, and serve hot with the tarator.