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Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce
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.
4 to 6
Servings
Tip
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.
45 minutes
15 minutes active
Ingredients
-
½
cup cornstarch
-
1
tablespoon ground cumin
Directions
-
01Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the cornstarch, cumin, fennel, coriander, 1 teaspoon salt and 2 teaspoons pepper. In a large bowl, toss the cauliflower with the oil, using your hands to rub the oil into the florets. Sprinkle with the cornstarch mixture and toss until evenly coated. Transfer the florets to a rimmed baking sheet, shaking off excess cornstarch mixture and turning the pieces cut side down as much as possible. Roast for 15 minutes.
Reviews
October 1, 2024
Great Recipe
My husband was dreading this- he’s not really a fan of cauliflower. He’s a convert, and asked for it again tomorrow.
August 10, 2025
Very good—on day 1
It was a wonderful snack straight out of the oven—leftovers not so great. The tahini yogurt sauce is the best part of this dish.
January 14, 2025
Amazing
I probably had less that the recommended amount of cauliflower (maybe a pound and a half) so I don't know if that made the flavor as intense as it was, but holy moly is this a great recipe. My wife said it tasted like a restaurant. I would recommend using the times listed on the recipe as a baseline. I let it go a little longer after the flip to get that great carmalization. Leftover dip was great on vegetables and pita chips over the next couple days.
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