Fried cauliflower florets - arnabeet mekli

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Fried cauliflower florets - arnabeet mekli

An easy-to-do appetizer where cauliflower florets are deep-fried and served hot or cold with a tahini sauce called tarator.


6 persons
1 kg cauliflower, washed, florets separated
1 cup flour
4 cups vegetable oil, for frying
For the tahini sauce:
1/2 cup tahini, sesame paste
1 clove garlic, crushed
4 tablespoons lemon juice
1/2 cup water
1/2 teaspoon salt


Dip each floret in some flour.

In a deep skillet, heat vegetable oil and deep-fry the florets until they are brown on all sides.

Remove and drain on a kitchen absorbent paper.

To prepare the tahini sauce: with a spoon, mix the tahini with water until you get a smooth texture. Add the crushed garlic, lemon juice and salt. Mix again until you get a fluid sauce. Adjust lemon and salt to taste.

Serve the cauliflowers with tarator on the side and pita bread.

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