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Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce

Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce

Corn starch and oven frying mimics crispy-creamy Lebanese fried cauliflower, for the home kitchen.

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

We love the crisp exterior and creamy interior of arnabeet mekleh, or Lebanese fried cauliflower, but cooking the florets in a pot of oil on the stovetop is not our favorite kitchen activity. Luckily, roasting well-oiled, starch-coated cauliflower in a hot oven yields delicious results that come incredibly close to the real deal. We add a few spices here to layer in intriguing flavor and aroma. If the tahini-yogurt sauce isn’t for you, try serving the cauliflower with mango chutney or aioli.

Tip

Don’t skimp on the oil that’s tossed with the cauliflower. One-half cup may seem excessive, but it’s important to generously coat the florets. Use your hands to rub the oil into the pieces and ensure all surfaces are covered. This way, the cornstarch-spice mix will adhere well and form a crisp crust in the oven.

Ingredients
  • ½

    cup cornstarch

  • 1

    tablespoon ground cumin

  • 2

    teaspoons ground fennel seed OR curry powder

  • 1

    teaspoon ground coriander

  • Kosher salt and ground black pepper

  • 3

    pound head cauliflower, trimmed and cut into 1-inch florets

  • ½

    cup grapeseed or other neutral oil

  • 1

    cup whole-milk plain yogurt

  • 2

    tablespoons tahini

  • 2

    tablespoons finely chopped fresh mint

  • 1

    tablespoon lemon juice

  • 1

    small garlic clove, finely grated

Step 1

Heat the oven to 475°F with a rack in the middle position.

In a small bowl, whisk together the cornstarch, cumin, fennel, coriander, 1 teaspoon salt and 2 teaspoons pepper.

In a large bowl, toss the cauliflower with the oil, using your hands to rub the oil into the florets. Sprinkle with the cornstarch mixture and toss until evenly coated.

Transfer the florets to a rimmed baking sheet, shaking off excess cornstarch mixture and turning the pieces cut side down as much as possible. Roast for 15 minutes.

Step 2

Using a metal spatula, flip the florets, then continue to roast until deep golden brown, another 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the yogurt, tahini, mint, lemon juice, garlic and ⅛ teaspoon salt.

Serve the cauliflower with the yogurt-tahini sauce.

Step 3

Thinly sliced scallions OR lemon wedges OR both

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