Crispy Fried Cauliflower with Lemon-Tahini Sauce

Ingredients

• id: cauliflower metric: 1 large head (about 1kg) imperial: 1 large head (about 2.2 lb) name: cauliflower, cut into bite-sized florets

• id: all_purpose_flour metric: 150g imperial: 1 1/4 cups name: all-purpose flour

• id: cornstarch metric: 60g imperial: 1/2 cup name: cornstarch

• id: sparkling_water metric: 360ml imperial: 1 1/2 cups name: cold sparkling water

• id: salt metric: 8g imperial: 1 1/2 tsp name: kosher salt

• id: paprika metric: 5g imperial: 1 tsp name: sweet paprika

• id: garlic_powder metric: 3g imperial: 1/2 tsp name: garlic powder

• id: vegetable_oil metric: 1L imperial: 4 cups name: vegetable oil for frying

• id: tahini metric: 80ml imperial: 1/3 cup name: tahini

• id: lemon_juice metric: 60ml imperial: 1/4 cup name: fresh lemon juice

• id: garlic metric: 2 cloves imperial: 2 cloves name: garlic cloves, minced

• id: water metric: 45ml imperial: 3 tbsp name: water for thinning sauce

• id: olive_oil metric: 15ml imperial: 1 tbsp name: extra virgin olive oil

• id: fresh_parsley metric: 30g imperial: 1/4 cup name: fresh parsley, chopped

• id: pomegranate_seeds metric: 60g imperial: 1/4 cup name: pomegranate seeds (optional)

Instructions

1. Heat {vegetable_oil} in a large, heavy-bottomed pot to 180°C (350°F). Use a thermometer to monitor temperature.

2. In a large bowl, whisk together {all_purpose_flour}, {cornstarch}, {salt}, {paprika}, and {garlic_powder}.

3. Gradually whisk in {sparkling_water} until you have a smooth batter with the consistency of thick cream.

4. Meanwhile, make the tahini sauce by whisking together {tahini}, {lemon_juice}, {garlic}, and {olive_oil} in a bowl. Add {water} gradually until you reach a drizzling consistency. Season with salt to taste.

5. Working in batches, dip {cauliflower} florets in the batter, allowing excess to drip off.

6. Carefully add battered cauliflower to the hot oil, frying for 3-4 minutes until golden brown and crispy. Don't overcrowd the pot.

7. Using a slotted spoon, transfer fried cauliflower to a paper towel-lined plate to drain. Season immediately with a pinch of salt.

8. Arrange crispy cauliflower on a serving platter and drizzle generously with lemon-tahini sauce.

9. Garnish with {fresh_parsley} and {pomegranate_seeds} if using. Serve immediately while hot and crispy.

Tips

Oil Temperature: Maintain oil temperature between 170-180°C (340-350°F) for the crispiest results. Too hot and the batter burns before cauliflower cooks through.

Batter Consistency: The sparkling water creates an extra-light, crispy coating. Don't overmix the batter to keep it airy.

Batch Frying: Fry in small batches to maintain oil temperature and prevent overcrowding, which leads to soggy results.

Sauce Variations: Add a pinch of cumin or sumac to the tahini sauce for extra Middle Eastern flavor.

Serving Temperature: These are best served immediately while the coating is still crispy and the cauliflower is hot.