Arnabeet Mekli (قرنبيط مقلي) — Lebanese Fried Cauliflower with Tahini Sauce

• 700 gCauliflower florets (cut into 4–5 cm florets)
• 2000 mlWater
• 10 gFine salt (for blanching water)
• 1 tspBaking soda (helps keep florets pale and tender)
• 60 gAll-purpose flour
• 30 gCornstarch (adds extra crispness)
• 1 tspGarlic powder
• 1 tspGround cumin
• 120 mlCold water (to make a light batter)
• 600 mlNeutral frying oil (sunflower or canola)
• 120 gTahini
• 60 mlFresh lemon juice (about 2 large lemons)
• 90 mlIce-cold water (add gradually to adjust thickness)
• 2 cloveGarlic (2 cloves, finely grated)
• 10 gFresh parsley (finely chopped)
• 4 wedgeLemon wedges

Instructions

1. 1

   Bring 2000 ml water to a boil in a pot, then stir in 10 g salt and 1 tsp baking soda. Add the cauliflower florets and blanch for 4 minutes until just slightly tender but still firm in the center.

2. 2

   Drain the cauliflower well and spread it on a tray to steam-dry for 10 minutes. The drier the surface, the less oil splatter you will get and the crispier the coating will become.

3. 3

   In a bowl, whisk 60 g flour, 30 g cornstarch, 1 tsp garlic powder, 1 tsp cumin, and 4 g salt. Pour in 120 ml cold water and whisk until you have a smooth, pourable batter that lightly coats a floret.

4. 4

   Heat 600 ml neutral oil in a deep skillet or pot to 175°C. While the oil heats, line a plate with paper towels and set a rack over a tray if you have one for extra crisp draining.

5. 5

   Dip cauliflower florets into the batter, letting excess drip back into the bowl. Fry in batches for 5–7 minutes, turning occasionally, until deeply golden and crisp; keep the oil near 170–180°C between batches.

6. 6

   Transfer fried cauliflower to the towel-lined plate or rack and let it drain for 2 minutes. Repeat with remaining florets, allowing the oil to return to temperature so the coating stays light rather than greasy.

7. 7

   Make the tahini sauce by whisking 120 g tahini with 60 ml lemon juice until it thickens and turns lighter in color. Add 90 ml ice-cold water gradually, then whisk in grated garlic, 3 g salt, and 0.5 tsp cumin until creamy and spoonable.

8. 8

   Arrange the cauliflower on a serving platter and sprinkle with 10 g chopped parsley. Serve immediately with the tahini sauce and 4 lemon wedges so everyone can add extra brightness at the table.