Crispy Cauliflower and Tangy Tahini Dressing

BY : PUBLISHED : August 21st, 2013 UPDATED: February 4th, 2022

A picnic in the park with some dear friends warranted a creation of some serious summer comfort food. 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. Tahini is simply sesame seed paste, and can be found in most grocery stores near the peanut butter. It has a delicious, buttery flavor and is full of vitamins, minerals, and healthy fats. This dish makes a lovely appetizer or snack, and is always a hit with everyone. If frying, be sure to use a high heat oil like avocado, grape seed, peanut, or canola. If baking, simply drizzle baking sheet with a bit of oil and toss to coat.

fried cauliflower and tahini sauce1 1 scaled

Crispy Cauliflower and Tangy Tahini Dressing

Renee Press
This dish makes a lovely appetizer or snack, and is always a hit with everyone. I love that cauliflower can stand in for so many other ingredients.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine American, Mediterranean
Servings 4 servings
Calories 387 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 1 head of cauliflower, cut into florets
  • 3 Tablespoons of rice flour (or wheat)
  • 3 Tablespoons of cornmeal
  • 1 teaspoon of sea salt
  • 1 Tablespoon of oregano
  • 2 Tablespoons of sesame seeds (optional)
  • ¼ teaspoon of chili pepper powder
  • 1 ½-2 cups of high heat oil (for frying) 2 tablespoon (for baking)
  • 1 garlic clove, finely chopped
  • ½ cup of tahini (sesame paste)
  • 2 Tablespoons of lemon juice
  • ¼ cup of fresh parsley, finely chopped
  • ¼ teaspoon of salt
  • ¼ teaspoon of black pepper
  • water as needed

Instructions
 

  • If frying, heat 2' of oil in a deep skillet over medium high heat. If baking, preheat oven to 450 degrees, and prepare baking sheet with either parchment paper or 2 tablespoon of oil.
  • Break or cut cauliflower into bite sized florets. In a large bowl toss them with flour, cornmeal, salt, oregano, sesame seeds, and chili pepper.
  • If frying, cook cauliflower florets in oil 4-5 minutes, until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary. If baking, spread evenly on baking sheet and cook for 20 minutes until crispy and starting to brown.
  • In a mortar and pestle (or small bowl), mix finely chopped garlic with the ¼ teaspoon 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.

Notes

 If frying, be sure to use a high heat oil like avocado, grape seed, peanut, or canola. If baking, simply drizzle baking sheet with a bit of oil and toss to coat.

Nutrition

Calories: 387kcalCarbohydrates: 27gProtein: 10gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gTrans Fat: 1gSodium: 784mgPotassium: 669mgFiber: 7gSugar: 3gVitamin A: 412IUVitamin C: 80mgCalcium: 144mgIron: 4mg
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About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

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