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Ingredients
  • subheading: For the cauliflower:
  • 3 tablespoons salt
  • 1 head cauliflower
  • 3 cups canola oil
  • subheading: For the tahini sauce:
  • ½ cup tahini (well-stirred before measuring)
  • 1 small garlic clove, green shoot removed, minced (optional)
  • 1 teaspoon salt
  • ¼ cup water
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon chopped flat-leaf parsley
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