Some dishes are perfectly happy playing a supporting role, while others have a way of stealing the show before the main course even makes it to the table. Lebanese fried cauliflower, or arnabeet mekli, belongs firmly in the second category—or at least it does in my kitchen! It is humble enough to be considered a side dish, yet delicious enough to steal the spotlight as a main course. Or perhaps I am the only person on earth who considers arnabeet mekli a meal in its own right! Either way, I plead guilty, and I refuse to apologize.
Some people swoon over the aroma of freshly brewed coffee, while others cannot resist the smell of freshly baked bread or cookies straight from the oven. Me? My weakness is Lebanese fried cauliflower. Just the smell of it takes me straight back to my childhood, wrapping me in that familiar feeling of comfort and nostalgia.
I still remember the day my mother fried a huge batch of cauliflower that was meant to go into a stew. Thirty minutes later, she came back to find the plate practically licked clean! My niece and I had returned home from school, hungry enough to eat a horse, and somehow, the entire batch of cauliflower had disappeared. There were no leftovers, no evidence, not even a tiny floret to spare!
My poor mother was left scrambling to find a quick alternative to feed my brothers and sister. Meanwhile, my niece and I? I suspect we were far too busy enjoying our little feast to feel even a hint of remorse.
So, yes, the fried cauliflower was supposed to be an ingredient for dinner, but we promoted it to the main course without consulting anyone. And honestly, can you blame us? Once you taste these golden, crispy florets, you will understand why a batch rarely survives long enough to make it into a stew. Some recipes never make it to the pot—and this is definitely one of them!
Why Fry the Cauliflower Instead of Roasting It?
The recipe may sound straightforward, but the results are absolutely amazing! Frying gives these florets a beautifully crispy exterior while keeping the inside tender and perfectly cooked.
However, if you are trying to cut back on fatty foods, roasting is a wonderful alternative. Simply brush a nonstick baking sheet with canola oil, arrange the cauliflower florets in a single layer, and roast in a preheated oven for about 25 minutes, or until golden brown and crisp. Be sure to flip them halfway through to ensure even browning.
The Perfect Companion: Tarator Sauce
Tarator sauce, of course! This creamy tahini and citrus sauce takes the dish to another level. Be sure to use a good-quality tahini, as it makes all the difference in both flavor and texture.
More Lebanese Cauliflower Recipes
Arnabit Harra (Spicy Cauliflower)
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Fried Cauliflower with Tahini Sauce
Description
Though I am a cookbook author and a mother of three young men, I still find myself longing for the comforting taste of my mom's cooking. This crispy Lebanese fried cauliflower (arnabeet mekli) is a classic family favorite that rarely survives long enough to make it into a stew!
Ingredients
- 1 teaspoon salt
- 4 cups sunflower or canola oil for deep frying
For the Taratour (tahini sauce):
- ½ cup tahini sesame seed paste can be found at Middle Eastern Stores
- 1/3 cup water
- 3 tablespoons freshly squeezed lemon juice
- 1 garlic clove crushed
- Salt to taste
Instructions
- 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!
Notes
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