This veggie dish, from Feast with Sababa: Middle Eastern and Mediterranean Food, by Tal Smith, R310, (Jacana Media), is wonderfully comforting and makes a great snack
- 600g cauliflower
- 1 cup flour
- 3 eggs, lightly beaten
- 1½ cups breadcrumbs
- ½ cup sesame seeds
- 1t paprika
- 1t cumin, ground
- ½t chilli powder
- Salt and freshly ground black pepper
- Canola oil for frying
To make the tahina sauce
- ¼ cup tahini paste
- ¼ cup water
- 1T lemon juice
- ¼t garlic, crushed
- 1T Italian parsley, chopped
- Start by making the tahina dipping sauce. Combine all the ingredients, besides the parsley, using a whisk until smooth. Stir in the chopped parsley. Set aside in the fridge until you ready to serve.
- Bring a pot of water to the boil.
- Place the whole cauliflower into the pot and let it cook for about 2 minutes.
- Strain all the water, let it cool down and then cut into florets.
- Place the flour in a bowl, the eggs in another bowl and then have a third bowl with the breadcrumbs, sesame seeds, paprika, cumin, chilli powder, salt and pepper combined.
- Add oil to a frying pan – about 2cm deep. Once hot, start to fry the cauliflower.
- Place the florets into the flour, then into the egg and finally the breadcrumb mix.
- Place them into the frying pan and fry until golden and crisp.
- Keep turning every few minutes so that they cook through.
- Once cooked, place them onto a tray with paper towel so that all the excess oil drains off.
- Serve warm.
(Serves 6-8 people)