Fried Cauliflower with Tarator Sauce (Arnabit Meeleh + Tarator)

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.

1. 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.

2. 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.