Golden Fried Cauliflower with Lemon-Tahini Drizzle

By Sprig Originals ✓ · cooked up in Sprig

Cauliflower florets go into a thin, cumin-spiked batter and straight into 350°F oil, where they turn shatteringly crisp on the outside and creamy in the middle in about five minutes. A quick lemon-tahini drizzle and a shower of parsley turn them into a mezze-style plate the whole family will pick at before dinner is served.

Ingredients

• 1 medium head cauliflower, cut into 1½-inch florets
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp ground cumin
• 1 1/2 tsp fine salt, plus more for finishing
• 1 1/4 cups ice-cold water
• 6 cups neutral oil, such as sunflower or canola, for deep-frying

• 1/3 cup tahini
• 1 lemon, juiced (about 3 tbsp)
• 1 clove garlic, finely grated
• 3 tbsp flat-leaf parsley, chopped

Instructions

1. Cut the cauliflower into 1½-inch florets and pat them completely dry with a clean towel — wet florets will spit in the oil. Set them on a tray near the stove.
2. Make the drizzle: whisk the tahini, lemon juice, grated garlic and a pinch of salt in a small bowl. It will seize up and look grainy; add cold water 1 tablespoon at a time (about 3–4 tablespoons total) until it turns pale, smooth and pourable. Set aside.
3. Pour the oil into a deep, heavy pot so it comes no more than one-third of the way up the sides, and heat over medium to 350°F (175°C) on a thermometer. SAFETY: never leave hot oil unattended, keep children and water well away, have a lid within reach to smother any flare-up, and never move the pot until the oil is fully cool.
4. While the oil heats, whisk the flour, cornstarch, baking powder, cumin and 1½ tsp salt in a large bowl, then whisk in the ice-cold water until you have a thin batter roughly the consistency of pouring cream. Don't overmix; a few lumps are fine.
5. Working in 3 batches so the oil stays above 335°F (168°C), dip florets in the batter, let the excess drip off, and lower them carefully into the oil. Fry 4 to 5 minutes, turning once, until deep golden and crisp and a paring knife slides into the stem with no resistance.
6. Lift out with a slotted spoon onto a wire rack or paper towels, season immediately with salt, and let the oil return to 350°F (175°C) before the next batch.
7. Pile the cauliflower on a platter, spoon the lemon-tahini drizzle over the top, scatter with parsley and serve straight away while shatteringly crisp.

Chef's tips

Nutrition (per serving, estimated)

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