Break 1,000 g trimmed edible cauliflower into 4 cm florets. Rinse them and dry completely for 8 minutes.

Ingredients

• 1,000 gCauliflower, raw
• 150 gOil, olive, salad or cooking editorial addition
• 5 gSalt, table

Method

1. Break 1,000 g trimmed edible cauliflower into 4 cm florets. Rinse them and dry completely for 8 minutes.
2. Heat 1,000 g oil to 180 °C in a deep pot. Fry cauliflower in two batches for 7 minutes each until edges are deep golden and centres are soft.
3. Drain florets on a rack for 5 minutes, sprinkle with 5 g salt and toss. Tahini and lemon sauce are not part of this recipe.
4. Serve hot in portions of about 260 g of fried cauliflower alone; the menu adds sauce as a separate recipe.