Lebanese Cauliflower

Peanut oil, for frying
1 head of cauliflower, cut in small florets, do NOT wash
2 tbsp cornflour
1 lemon, sliced
SIDS SALT & PEPPER to taste
Coriander or parsley to garnish, optional
TAHINI SAUCE:--
2 tbsp tahini
1 tsp lemon juice
1 small garlic clove, grated
¼ tsp SIDS CRAZY LEMON

Add 5 cm of oil to a medium sized pot with high sides. Attach a deep-fry thermometer to the side. Heat the oil over medium-high heat until it reaches degrees 150°C. Lower the heat to medium and let the oil continue to heat until it reaches 175°C.
Toss the cauliflower in the cornflour. This will ensure it is completely dry and safe to deep-fry. Fry the cauliflower, several pieces at a time, for 5-7 minutes, until the cauliflower is golden brown and soft. Remove the cauliflower pieces from the hot oil and set them on a paper towel lined tray. Keep them warm on low heat in the oven while you fry the rest.
While the cauliflower is frying, prepare the tahini sauce by mixing all the tahini sauce ingredients together with 2 tablespoons of water and SIDS CRAZY LEMON.
Once all the cauliflower has finished frying, squeeze a generous amount of lemon juice over the cauliflower and very lightly sprinkle with SIDS SALT & PEPPER. Serve with extra lemon wedges on the side and a little coriander or parsley over the top.