Proof's Crispy Cauliflower With Tahini-Lemon Sauce
4 cups canola oil, for frying
1 pound cauliflower
Salt to taste
½ cup tahini sauce, recipe below
½ bunch mint, minced
In a large, heavy pot equipped with a fryer thermometer, heat the canola oil over medium-high heat until the temperature reaches 350 degrees.
While the oil is heating, cut the cauliflower into medium-size florets and divide into two or three batches. Gently drop the cauliflower into the heated oil and fry for 3 to 5 minutes, or until golden brown.
Using a slotted spoon, remove the cauliflower from the oil and place in a bowl lined with paper towels. Season with salt to taste and place into four individual serving dishes. Top each bowl with 2 tablespoons of tahini sauce and a sprinkle of minced fresh mint.
1 cup tahini (sesame paste), available at Whole Foods
½ cup lemon juice
½ cup water at room temperature
3 cloves garlic, minced
2 teaspoons salt
Dash of hot sauce, such as Texas Pete or Tabasco
Combine all the ingredients in a food processor and blend until emulsified. The tahini sauce, which makes more than the recipe requires, keeps in the refrigerator for up to 1 week.
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