Fried Cauliflower and Tahini Bake

Cut the cauliflower into evenly sized florets. Parboil them over high heat in water seasoned with salt and cumin until slightly tender but still firm. Drain the florets thoroughly, then allow any excess moisture to evaporate until their surface is dry and ready for frying.

Deep-fry the parboiled florets in vegetable oil over medium-high heat until cooked through and lightly golden.

Transfer the fried florets to a colander and drain off the excess oil thoroughly, then set aside until ready to assemble.

Sauté the onions in vegetable oil over medium heat, stirring regularly, until softened and lightly golden.

Spread the golden onions evenly over the bottom of a glass or ceramic baking dish, forming a layer that covers the base.

In a bowl, mix the tahini with the lemon juice, yogurt, garlic, salt, and ground black pepper until well combined.

Gradually whisk the boiling hot water into the tahini mixture until the sauce is smooth, uniform, and pourable.

Arrange the fried florets over the onion layer in the baking dish, spreading them evenly to form a uniform layer.

Pour the tahini sauce over the fried florets and spread it gently to coat them evenly and fill the gaps between them.

. Use bottom heat only.

Serve the cauliflower bake warm, garnished as desired, once the sauce has set and the dish is ready to serve.