Beer-Battered Cauliflower with Tahini Lemon Sauce
Crispy, golden, oven-baked beer-battered cauliflower coated in a light turmeric batter and finished with a creamy lemon-tahini drizzle. This vegan appetizer delivers pub-style crunch without frying—simple ingredients, big flavour, and perfect for parties, snacks, or a fun vegetable side.
Ingredients
- 1 head cauliflower cut into florets
Beer Batter:
- 200 g wheat flour
- 200 ml lager beer
- ½ tsp salt
- ½ tsp turmeric
- 2 tbsp olive oil
Tahini Lemon Sauce:
- 2 tbsp tahini
- Juice of ½ lemon
- Pinch of salt
- 1 clove garlic minced
- 2 tbsp water more as needed to thin
To Serve
- Fresh parsley chopped
Instructions
- Cut cauliflower into medium florets and pat dry.
- Make the batter: In a bowl, whisk together flour, salt, turmeric, olive oil, and beer until smooth and pourable.
- Preheat oven to 200°C (400°F). Dip each floret into the batter, shaking off excess, and place on a lined baking sheet.
- Bake for 35–40 minutes until golden and crispy.
- Mix tahini, lemon juice, salt, garlic, and water until smooth. Adjust water to reach drizzling consistency.
- Drizzle sauce over the hot cauliflower and finish with chopped parsley.