When chef Haidar Karoum was growing up, this was a favorite dish his father would make. Now it's a bestseller on his menu at Proof restaurant in the District. Room 11 restaurant, also in the District, serves a similar dish, but with roasted instead of deep-fried cauliflower.
Storage Notes: Refrigerate tahini sauce for up to 1 week.
Servings: 4
Ingredients
- For the sauce
- 1 cup tahini
- 1/2 cup fresh lemon juice, from 2 to 3 lemons
- 1/2 cup water
- 3 cloves garlic, crushed
- 2 teaspoons kosher salt
- Dash hot sauce, such as Tabasco
- For the cauliflower
- 4 cups canola oil, for frying
- 1/2 head cauliflower, cut into 1 1/2-inch florets (4 cups)
- Kosher salt
- Leaves from 1/2 small bunch fresh mint, minced
Directions
Make the tahini sauce: In a food processor or blender, combine the tahini, lemon juice, water, garlic, salt and hot sauce and puree until smooth. Transfer to a medium bowl or a 2-cup jar with a lid.
Make the cauliflower: Line a large rimmed baking sheet with paper towels, then place a wire rack over it.
In a medium pot over medium-high heat, heat the oil until it registers 350 degrees on an instant read thermometer. Working in batches as needed, carefully add the florets and fry until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer the florets to the prepared baking sheet and immediately season with salt while the florets are still hot.
Transfer to a serving bowl and garnish with the mint. Serve with the tahini sauce on the side.
Recipe Source
Adapted from district-based chef Haidar Karoum by food writer David Hagedorn.
Tested by David Hagedorn.
Email questions to the Food Section at food@washpost.com.
