Fried Cauliflower With Tahini
Fried Cauliflower With Tahini
Cauliflower is becoming increasingly popular, but roasting it can get a little old. Here's a meditteranean version that makes for a great snack, hot or cold.
Servings
4
Ingredients
- 1 cup oil, for frying
- 1 head cauliflower
- 4 scallions
- 1/2 cup tahini paste
- 1 garlic clove, minced
- 1/8 cup parsley, chopped
- 1/8 cup mint, chopped plus extra to finish
- 1/3 cup greek yogurt
- 1/8 cup lemon juice
- zest from half a lemon
- 1/2 teaspoon pomegranate molasses, plus extra to finish
- 1/4 cup water
- maldon sea salt and pepper
Directions
- For the Cauliflower:
- Prepare you cauliflower by chopping it into small florets and divide your scalions into 3 long segments.
- Pour the oil into a deep pan and hat until it gets to 350 degrees.
- Carefully fry a few florets at a time, turnign them until they turn a golden brown.
- Once your cauliflower is cooked, remove the florets from the pan and drain them in a colander.
- Continue to fry the cauliflower in batches until all of it is cooked.
- In the same oil, fry the green onions for about a minute.
- For the Tahini Sauce:
- Mix the tahini paste, garlic, herbs, yogurt, lemon juice, zest, pomegranate molasses, salt and pepper until combined. Add some water to the sauce until it has a smooth pourable consistency
- Add the cauliflower and green onions to tahini sauce and coat, or you can serve it separately.
- Garnish your dish with mint and pomegranate molasses.