Gourmet take on fried cauliflower will impress your mates, and your tastebuds

Author and founder of COYA restaurant, Ashraf Saleh, shares their flavoursome and vegan recipe for Middle Eastern inspired fried cauliflower with white tahini. Your next meat-free meal – sorted!

Inspired by the rich diversity of fresh Australian produce, and influenced by the subtle flavours of the Middle East, this vegan fried cauliflower with white tahini is bound to tickle the taste buds.

With high fibre and antioxidants found in cauliflower, and healthy fats and minerals within tahini, this simple recipe from COYA will become your next mid-week meal staple – when time is of the essence.

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Fried Cauliflower with White Tahini

Serves: 6

Prep and cook time: 30 minutes


  • 4 cups oil (for deep-frying)
  • 1 large cauliflower, cut into florets
  • 1 tbsp purple cauliflower, shaved for garnish


  • 3 garlic cloves, crushed
  • 50ml olive oil
  • Salt and pepper, to season
  • Pinch of sumac

Tahini sauce:

  • 100g tahini
  • 100ml lemon juice
  • 100ml water
  • Pinch of chili powder
  • 3 garlic cloves, crushed
  • Pinch of cumin
  • 1 tsp sea salt


1. Heat the oil in a deep-frying pan to 180°C.

2. Deep fry the cauliflower for 5–6 minutes, or until golden and soft.

3. Place in a bowl with the tahini dressing ingredients.

4. Mix until combined, then set aside.

5. To make the tahini sauce, place all of the ingredients in a blender and mix until smooth.

6. Place the cauliflower in the centre of plate. Drizzle with the tahini sauce, garnish with shaved purple cauliflower.

Recipe Courtesy of Ashraf Saleh, author, Executive Chef and owner at award-winning Australian-Middle Eastern restaurant, COYA. Email ​kit@coyaonline.com to find out more.