Ingredients
- 1 medium head cauliflower, cut into medium florets
- 200 g wheat flour
- 200 ml sparkling water
- ½ teaspoon salt
- ½ teaspoon turmeric
- 2 tablespoons olive oil
- 2 tablespoons tahini
- Juice of ½ lemon
- 1 small clove garlic, minced
- A pinch of salt
- 2 tablespoons water (more if needed)
- 1–2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Pat the cauliflower florets completely dry and set aside.
- In a bowl, whisk together flour, salt, turmeric, olive oil, and sparkling water until smooth.
- Dip each cauliflower floret into the batter, allowing excess to drip off, and place on the tray.
- Bake for 35–40 minutes, turning once halfway through, until golden and crisp.
- Meanwhile, make the sauce by mixing tahini, lemon juice, garlic, salt, and water until smooth. Adjust water for desired consistency.
- Drizzle the baked cauliflower with the lemon tahini sauce and sprinkle with chopped parsley before serving.
Notes
- Ensure the cauliflower is dry for better batter adhesion.
- Use gluten-free flour if needed for a gluten-free version.
- Add extra spices like paprika or cumin to the batter for variation.
- The tahini sauce can be made ahead and stored in the fridge.
- Reheat leftovers in an oven or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
