I don't fry food that often, but when I do, I make sure it tastes amazing. This is one of those instances. Cauliflower florets are coated in cornmeal and mediterranean spices like oregano and sesame, then served with (or directly dipped in) a tangy tahini dressing flecked with fresh parsley. It would make a really lovely appetizer, side dish, or snack. Be sure to use a high heat oil for any type of frying (oils with a lower smoke point are heat damaged, and potential carcinogens can form) avocado oil is our favorite high heat oil (up to 500 degrees), but grape seed and organic canola oil would also work. Enjoy!
Cauliflower Crisps and Tangy Tahini Dressing [Vegan, Gluten-Free]
For the Cauliflower Crisps:
- 1 head cauliflower, cut into florets
- 2-3 tablespoons rice flour
- 2-3 tablespoons cornmeal
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- 1 tablespoon oregano
- 2 tablespoon sesame seeds
- Pinch of cayenne pepper
- 1 1/2-2 cups avocado oil
For the Tangy Tahini Dressing:
- 1 clove garlic, smashed
- Sea salt, to taste
- 1/2 cup tahini
- 2 tablespoons lemon juice
- Water, as needed
- 1/4 cup parsley, finely chopped
- Black pepper, to taste
- Break/cut cauliflower into uniform bite sized florets. In a large bowl toss with both rice flour and cornmeal, salt, oregano, sesame seeds, n. yeast, and pepper.
- Heat a deep skillets worth of oil over medium high heat. When hot add cauliflower florets, one batch at a time and fry 4-5 minutes until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary.
- In a mortar and pestle (or small bowl), smash 1 clove garlic with the sea salt. Add tahini and lemon juice and stir. Add water in a thin stream, stirring until thin and creamy consistency is reached. Add parsley and black pepper and season to taste. Serve cauliflower with dressing, either as a dipping sauce or drizzled over top.