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Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce

4 to 6 Servings

45 minutes 15 minutes active

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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

Ingredients

  • ½

    cup cornstarch

  • 1

    tablespoon ground cumin

Directions

Pardon the interruption

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Reviews
Susan S.
September 26, 2022
really good
cauliflower ended up light, fluffy and also crisp if that makes any sense. sauce is delicious. i used two cloves of garlic if you like it spicy and are afraid of vampires.
Tom W.
October 14, 2022
Well worth it.
Great flavor and the creaminess of the cauliflower was perfect. I would have liked it to be more crispy on the outside. I plan to play with this recipe to increase that crispiness.