• Rinse the cauliflower florets thoroughly under cold running water, then drain well in a colander.
• In a deep fryer or a deep, heavy-bottomed pot, heat the oil to the appropriate frying temperature.
• Carefully add half of the cauliflower florets to the hot oil. Fry for approximately 8 minutes, stirring occasionally to ensure even browning, until the florets are golden brown and crisp. Using a slotted spoon, transfer them to a plate lined with paper towels to absorb any excess oil.
• Repeat with the remaining cauliflower florets.

For the Taratour (Tahini Sauce)

• Before using, stir the tahini thoroughly in its jar to ensure the sesame paste is well combined.
• In a bowl, whisk together the tahini and water until smooth.
• Add the crushed garlic, freshly squeezed lemon juice, and salt. Whisk until the sauce is smooth and creamy, with a consistency similar to thick cream. If it is too thick, add 2 tablespoons of water and whisk again until you reach the desired consistency.
• Arrange the golden, crispy cauliflower on a serving platter and serve with the tarator sauce and warm pita bread. Enjoy!