2 cups of basic Gamal Tahina
1 head of cauliflower
1 cup of flour
Oil for deep frying
Juice of 2 lemons
Salt, white pepper
1. Divide cauliflower into florets.
2. Dip in a small amount of flour, shake, and fry until florets are slightly golden.
3. Season with salt, pepper, and lemon juice and place in a serving dish. Pour tahina and scallions over cauliflower and serve.
4. The cauliflower can also be mixed with the tahina and kept in the refrigerator until serving.
Serve with 2 tablespoons of sliced scallions.