Arnabeet Mekli Fried Cauliflower with Tahini Sauce

Wash and trim the cauliflower, then break it into bite-sized florets. Pat them very dry with a kitchen towel to prevent oil splattering.

Heat the vegetable oil in a deep pot or a large skillet over medium-high heat until it reaches 175-180°C. If you don't have a thermometer, a small piece of cauliflower should sizzle immediately when dropped in.

Carefully fry the cauliflower florets in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and tender.

Using a slotted spoon, remove the fried cauliflower and transfer it to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt.

While the cauliflower is frying, prepare the tahini sauce. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and 0.5 teaspoon of salt.

Gradually add the cold water, whisking continuously, until the sauce is smooth and reaches a creamy, pourable consistency. It might seize up at first, but keep whisking, and it will smooth out.

Arrange the fried cauliflower on a serving platter. Drizzle generously with the prepared tahini sauce and garnish with freshly chopped parsley. Serve warm.