Nira’s Fried Cauliflower Salad

Long before cauliflower was on every menu, my mother would make cauliflower on Fridays as a pre-Shabbat treat. Fried cauliflower is incredible straight from the frying pan, but if possible my mother would hold some of the cauliflower back and make a bit of a salad with it, which we would eat at Shabbat lunch. This is still one of my favourite foods in the whole wide world!


  • 1 large cauliflower
  • 4 eggs (You may need more, depending on the size of the cauliflower)
  • 1 cup plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Quite a bit of vegetable oil for frying
  • Juice of two lemons
  • 10 g (1/4 cup) fresh parsley, roughly chopped

To serve – tahini (see recipe below)


Cut the cauliflower into large florets. Add the cauliflower to a large pot of salted boiling water. Boil until fork-tender, about 7-10 minutes. Rinse in cold water and allow to cool. Separate the florets, into smaller florets if very large.

Prepare 2 medium bowls for the batter. In one, whisk together the eggs. In the other, mix together the flour, salt, and black pepper.

Using a large sauté pan, heat about 2 cm deep of vegetable oil. While the oil heats, cover the florets in batter.

Dip the florets one at a time in to the flour mixture, then into the egg mixture until well covered, and then drop immediately into the hot oil.

Place the cauliflower pieces flat-side down into the hot oil (if there is a flat side), and fry without disturbing them for about 3 minutes, or until the underside is a nice golden brown.

Using tongs or a fork and spoon, gently flip each cauliflower piece and cook until the other side is nicely browned.

Set the cooked cauliflower florets on a paper towel while you finish cooking.

If you have any fried cauliflower left over, dress it with loads of lemon juice, chopped parsley and a healthy drizzle of tahini sauce.



2 garlic cloves
1/2 teaspoon fine sea salt, or to taste
120 ml (1/2 cup) well-stirred tahini (Middle Eastern sesame paste)
80 ml (1/3 cup) fresh lemon juice
60 ml (1/4 cup) water
60 ml (1/4 cup) olive oil


Mince garlic, then mash to a paste with sea salt. Whisk together garlic paste and remaining ingredients until combined well.

Tahini sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

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