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Continued: Recipes: Cauliflower recipes

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  • Last update: October 9, 2013 - 1:42 PM

• 1 c. tahini

• 1/2 c. fresh lemon juice

• 1/2 c. water

• 3 garlic cloves, crushed

• 2 tsp. kosher salt

• Dash hot sauce, such as Tabasco

For the cauliflower

• 4 c. canola oil, for frying

• 1/2 head cauliflower, cut into

1 1/2-in. florets (4 c.)

• Kosher salt

• Leaves from 1/2 small bunch mint, minced

Directions

For the sauce: Combine the tahini, lemon juice, water, garlic, salt and hot sauce in a food processor or blender; purée until smooth.

For the cauliflower: Line a baking sheet with paper towels, then place a wire cooling rack over it.

Heat the oil in a medium pot over medium-high heat to 350 degrees. Working in batches as needed, carefully add the florets and fry for 3 to 5 minutes, until golden brown. Using a slotted spoon, transfer the florets to a baking sheet lined with paper towels. Season them with salt while still hot.

Transfer to a serving bowl; garnish with the mint. Serve with tahini sauce on the side.

Nutrition information per serving, using ¼ cup of sauce per serving:

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