Ingredients: 1 medium cauliflower head (800 grams), cut into small florets, 1 teaspoon salt, 4 cups Aseel oil, for deep frying, For Tahini sauce: ½ cup tahini (Aseel Tahini Paste), 1/3 cup water, 3 tablespoons freshly squeezed lemon juice, 1 garlic clove, crushed, Salt to taste. | Directions: Wash the cauliflower florets under running water and drain in a colander. In a deep fryer, heat oil to an adequate frying temperature. Place half of the cauliflower florets in hot oil and cook for 4 minutes stirring occasionally to ensure even browning, fry until crisp and brown. Remove with a slotted spoon and transfer to a plate lined with paper towels to absorb the excess oil. Repeat with the remaining cauliflower florets. | For Tahini sauce: With a fork, stir well the tahini jar before using. In a bowl, whisk together the tahini and water. Add the garlic, lemon, salt and whisk thoroughly. The sauce should have the consistency of thick cream. If the sauce is too thick, add 2 tablespoons of water and stir.