Also, be sure to try our bang bang cauliflower and our kung pao cauliflower! Lebanese cauliflower tastes like roasted cauliflower, only about 1.4 bazillion times better. That’s no exaggeration. We squeezed a bunch of lemon juice over top, sprinkled a good amount of sea salt, and served it with a simple tahini sauce, just like they do at Nuba. If you don’t live near Vancouver, or you just feel like eating at home, this Lebanese cauliflower tastes EXACTLY like Najib’s Special Cauliflower from Nuba. Cauliflower – We use one large head for this recipe. Whatever you do, DO NOT wash the cauliflower. It’s impossible to dry completely and any small droplets of water will make the hot oil spit dangerously. If there is any visible dirt on the cauliflower, use a dry cloth to brush it off. Cornstarch – This is to coat the cauliflower. You can also use tapioca starch if you’d like. Lemon and flaky salt – Once the cauliflower is cooked, we salt it liberally and squeeze the lemon over the top.
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