Cauliflower With Tahini Sauce

Australian Good Taste magazine. A simple, low-carb side dish. I haven't tried this yet but it sounds like an interesting way to serve cauliflower. Good for tahini lovers!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1⁄3 cup tahini (sesame paste)
• 1⁄4 cup water
• 1⁄4 cup fresh lemon juice
• 1  tablespoon  chopped fresh flat leaf parsley
• 2  garlic cloves, crushed
•  salt & freshly ground black pepper
•  vegetable oil, to fry
• 1  large cauliflower head, cut into medium florets

Directions

1. 1. To make the tahini sauce, place the tahini, water, lemon juice, parsley and garlic in a medium bowl and stir until smooth. Taste and season with salt and pepper. Cover and set aside until serving.
2. 2. Heat the oil in a medium saucepan over medium-high heat (if deep frying - see note below).
3. 3. Add half the cauliflower to the hot oil and fry, turning occasionally, for 8 minutes or until golden brown. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Repeat with remaining cauliflower. Place the fried cauliflower on a serving plate and drizzle with the tahini sauce. Serve immediately.
4. Notes:.
5. The original recipe suggested deep frying the cauliflower but I recommend reducing the oil to make this lower in fat. Alternatively, the cauliflower could be baked in the oven.
6. The tahini sauce (step 1) can be made up to 2 days ahead and kept in an airtight container in the fridge.