Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce
Corn starch and oven frying mimics crispy-creamy Lebanese fried cauliflower, for the home kitchen.
- Makes4 to 6 servings
- Cook Time45 minutes
- Active time plus cooling15 minutes active
- 7
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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.