Name: Hawa Hassan's Fried Cauliflower with Tahini Recipe
Total time: 30 min
Yield: Serves 4
Ingredients: Vegetable oil, for frying; 1/2 cup tahini, at room temperature; Juice of 1 lemon; 1 garlic clove, very finely chopped; 1/3 cup water; 1/2 large head cauliflower, cut into 2-inch florets; Kosher salt; Lemon wedges, for serving; Fresh parsley, for garnish

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By Hawa Hassan

July 9, 2025

This crispy fried cauliflower can be an appetizer, a snack or a sandwich or pita filling, plus it’s great hot or at room temperature. While frying is the traditional cooking method, you could also prepare it in a very hot oven or an air fryer.

Video: Book to Cook! Fried Cauliflower with Hawa Hassan

Arnabeet Mekleh (Fried Cauliflower With Tahini)

Vegetable oil, for frying

½ cup tahini, at room temperature

Juice of 1 lemon

1 garlic clove, very finely chopped

⅓ cup water

½ large head cauliflower, cut into 2-inch florets

Kosher salt

Lemon wedges, for serving

Fresh parsley, for garnish

Pour oil to a depth of about 2 inches into a large Dutch oven and heat to 365 degrees. Line a sheet pan with paper towels and set it near the stove.

While the oil heats, in a small bowl, whisk together the tahini, lemon juice and garlic. Whisk in the water until the sauce is smooth and creamy. Set aside until serving.

When the oil is ready, add the cauliflower and cook, turning the florets as needed to color evenly and adjusting the heat if necessary to maintain the oil at 365 degrees, until the cauliflower is tender and deep golden-brown, 4 to 5 minutes. Using a wire skimmer, transfer to the towel-lined sheet pan to drain and immediately season with salt.

Serve the warm cauliflower with the tahini sauce for dipping and lemon wedges on the side.

From “Setting a Place for Us: Recipes and Stories of Displacement, Resilience and Community from Eight Countries Impacted by War” by Hawa Hassan (Ten Speed Press)