Some cooks blanch the florets for a couple of minutes before frying them, I don’t, because I think that blanching gives the cauliflower a mushy texture. The heat should be on a medium setting to allow the florets to cook thoroughly. You can serve it as a starter or as a light lunch, preferably hot or warm, at room temperature, whichever you choose, eat it within the day when it is at its best.
- 1 kg/ 2 lb cauliflower, discard the tough stalks then cut into smallish florets
- Enough vegetable oil to generously cover the bottom of the frying pan
- Taratoor/ tahini sauce (See recipe in Sauces)
- Using a medium setting, heat up the oil in a frying pan.
- Fry the cauliflower florets, turning them from time to time until they turn deep golden brownish colour, you know they are cooked when you can easily prick them with a fork. Drain on a kitchen paper to get rid of the excess oil.
Serve with hot bread and tahini sauce. If you don’t like using sauce, sprinkle freshly milled salt and black pepper on the cooked cauliflower and eat it with bread and spring onions.