Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce | Christopher Kimball’s Milk Street

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Milk Street Recipe

Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce

45 minutes 15 minutes active

Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce

We love the crisp exterior and creamy interior of arnabeet mekleh, or Lebanese fried cauliflower, but cooking the florets in a pot of oil on the stovetop is not our favorite kitchen activity. Luckily, roasting well-oiled, starch-coated cauliflower in a hot oven yields delicious results that come incredibly close to the real deal. We add a few spices here to layer in intriguing flavor and aroma. If the tahini-yogurt sauce isn’t for you, try serving the cauliflower with mango chutney or aioli.

4 to 6

Servings

Tip

Don’t skimp on the oil that’s tossed with the cauliflower. One-half cup may seem excessive, but it’s important to generously coat the florets. Use your hands to rub the oil into the pieces and ensure all surfaces are covered. This way, the cornstarch-spice mix will adhere well and form a crisp crust in the oven.

45 minutes

15 minutes active

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