Fried Cauliflower with Tahini Sauce

⅓ cup tahini

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

¼ cup water

¼ cup fresh lemon juice

salt and pepper to taste

6 cups vegetable oil for frying

1 head cauliflower, cut into florets

Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.