Want to learn how to make restaurant-quality Lebanese mezze in the comfort of your own kitchen? Now you can!

From Lebanon’s Beqaa Valley to Melbourne’s Moonee Ponds and now your very own kitchen, Bekka restaurant has kindly shared the recipe for their renowned Fried Cauliflower for you to make at home! Embracing simple yet flavoursome ingredients, this Fried Cauliflower recipe is paired with a tahini dressing that will be sure to transport you all the way to Lebanon’s leading food and wine region with each bite.

Cooking time: 20 minutes | Difficulty: Easy | Servings: 4


1 whole cauliflower head
1 cup of tahini paste
1 clove of garlic minced
1/2 cup of lemon juice
1/2 cup of water
1 teaspoon of salt
Canola oil for frying


1. Using a frypan, pour in canola oil – enough to cover at least 4 – 5 centimetres from the base of the pan. Heat on a low-medium setting.

2. Meanwhile, wash and cut the cauliflower head into bite-sized floret pieces. Test if oil is ready by placing one cauliflower floret in the oil. If it doesn’t sizzle, wait until hot and then deep fry cauliflower in batches. Once fried remove and place on a paper towel lined plate.

3. Whilst frying make the tahini dressing. Mix the tahini paste, garlic, lemon, water and salt in a bowl until combined.

4. Once cauliflower has been  fried, move to the tahini dressing bowl and mix. Add parsley and mix through.

Of course, if you’d rather let the professionals do all the hard work and cook you up a delicious meal, Bekka is currently taking online orders for both takeaway and delivery. Delivery is available with a $5 surcharge to Aberfeldie, Ascot Vale, Brunswick West, Essendon, Essendon Fields, Essendon West, Flemington, Kensington, Moonee Ponds, Moonee Vale, Strathmore, Strathmore Heights and Travancore.

22-24 Hall St, Moonee Ponds, VIC 3039
(03) 9077 8827

Want to create the perfect night in? Pair your Fried Cauliflower with one of these four easy to make wine-infused cocktails and switch on a foreign language film to mentally transport you on a holiday!