Long before cauliflower was on every menu everywhere, my mother would make fried cauliflower as a pre-Shabbat treat. And like so much of the Sephardi Israeli food I grew up on, it was delicious because it was fried and served with love.

Fried cauliflower is incredible straight from the frying pan, but if possible, my mother would hold some of the cauliflower back and make a bit of a salad with what was left over. This is still one of my favourite foods in the whole wide world!

INGREDIENTS:

• 1 large cauliflower
• 4 eggs (you may need more, depending on the size of the cauliflower)
• 1 cup plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• Quite a bit of vegetable oil for frying
• Juice of two lemons
• 10g (1/4 cup) fresh parsley, roughly chopped
• To serve – tahini (see recipe below, or here are two alternatives to the one here: Green Tahini, Homemade Basic Tahini)

METHOD:

1. Prepare the cauliflower: Cut the cauliflower into large florets. Add to a large pot of salted boiling water. Boil until fork-tender, about 7–10 minutes. Rinse in cold water and allow to cool. Separate into smaller florets if very large.
2. Set up the batter stations: Prepare two medium bowls. In one, whisk the eggs. In the other, mix together the flour, salt, and black pepper.
3. Heat the oil: In a large sauté pan, heat about 2 cm of vegetable oil over medium-high heat.
4. Coat the florets: Dip each floret first into the flour mixture, ensuring it’s evenly coated, then into the beaten egg until well coated.
5. Fry the cauliflower: Place the cauliflower pieces flat-side down into the hot oil and fry without disturbing for about 3 minutes, or until golden brown.
6. Flip and finish frying: Use tongs or a fork and spoon to gently flip each floret. Fry the other side until nicely browned.
7. Drain the cauliflower: Set the cooked florets on a paper towel to absorb excess oil.
8. Make the salad (optional): If you have any fried cauliflower left over, dress it with lemon juice, chopped parsley, and a healthy drizzle of tahini sauce.

Tahini Sauce:

INGREDIENTS:

• 2 garlic cloves
• 1/2 teaspoon fine sea salt, or to taste
• 120 ml (1/2 cup) well-stirred tahini (Middle Eastern sesame paste)
• 80 ml (1/3 cup) fresh lemon juice
• 60 ml (1/4 cup) water
• 60 ml (1/4 cup) olive oil

METHOD:

1. Mince garlic, then mash it to a paste with sea salt.
2. Whisk together the garlic paste and remaining ingredients until combined well.

MAKE AHEAD:

1. Tahini sauce can be made 4 days ahead and chilled, covered. Bring it to room temperature before serving.
2. Fried cauliflower can be made up to a day ahead, dressed with lemon juice and parsley. Store in an airtight container in the fridge. Bring to room temperature and serve.