Fried cauliflower with Tahina
separated to small florets
Oil for frying
For the Sauce:
100ml (about 3.5oz) Tahina base,
100ml (about 3.5oz) water,
1 Tbs. Lemon Juice,
1 Garlic Clove,
chopped Coriander or Parsley.
Mix tahina base with the lemon juice, garlic, and the coriander/parsley. Dilute with enough water to achieve a runny consistency. Add salt to taste.
Boil cauliflower florets in water, until slightly softened, and drain.
Beat the eggs in a small bowl with a small amount of water. Dip the florets in the egg mixture. Heat oil in a frying pan, and fry the egg-coated florets until browned.
Transfer fried florets to a serving dish, and pour tahina sauce over the florets.