Dip each floret in some flour.

In a deep skillet, heat vegetable oil and deep-fry the florets until they are brown on all sides.

Remove and drain on a kitchen absorbent paper.

To prepare the tahini sauce: with a spoon, mix the tahini with water until you get a smooth texture. Add the crushed garlic, lemon juice and salt. Mix again until you get a fluid sauce. Adjust lemon and salt to taste.

Serve the cauliflowers with tarator on the side and pita bread.