Fried Cauliflower With Tahini And Pomegranate Seeds Recipes

TAHINI CAULIFLOWER

Steps:

• Heat the olive oil and canola oil in a large nonstick skillet over medium-high heat. Add the garlic and cauliflower and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is tender and golden in spots, about 10 minutes.
• Meanwhile, combine the tahini, yogurt, pomegranate molasses, cumin, cayenne, lemon juice, 1 teaspoon salt and a few grinds of pepper in a small bowl.
• Transfer the cauliflower and garlic to a medium bowl and set aside. Wipe out the skillet and set over low heat.
• Add the tahini mixture and 1/3 cup water to the skillet and cook, stirring frequently, until smooth and warm, about 3 minutes. Add the cauliflower and garlic and toss to combine. Season with salt and pepper. Transfer to a serving platter.
• Combine the sesame seeds and za'atar in a small bowl. Top the cauliflower with the chopped parsley and sesame seed mixture.

FRIED CAULIFLOWER WITH TAHINI SAUCE

Steps:

• Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.

FRIED CAULIFLOWER WITH TAHINI & POMEGRANATE MOLASSES

Steps:

• Fill the bottom of a large skillet with about 1/4 inch of oil. Heat over medium-high heat until the oil is shimmering and hot. Add the cauliflower and fry until soft and golden brown in spots, turning as needed, 5 to 6 minutes. Use tongs to transfer the cauliflower to a colander and toss with 1/4 teaspoon salt. Drain for a few minutes.
• Meanwhile, whisk together the tahini, 2 tablespoons water, the garlic and a large pinch of salt. Arrange the drained cauliflower on a plate and drizzle with the tahini-garlic sauce and pomegranate molasses. Sprinkle all over with more salt. Serve at room temperature.

FRIED CAULIFLOWER WITH TAHINI, LABNEH, BABA GHANOUSH

Steps:

• For the labneh: Place the yogurt in a couple layers of cheesecloth and tie with butcher's twine, creating a ball. Tie the cheesecloth to a spoon or utensil over a bowl to let any excess liquid drain. Let sit in the refrigerator overnight.
• For the tahini dipper: Preheat the oil in a deep-fryer to 375 degrees F. Preheat your oven to 475 degrees F.
• Combine the tahini, lemon juice, coriander and cumin with 1/3 cup water in a food processor and blend. Season to taste with salt.
• For the labneh: In a small bowl, combine the oil, parsley, sesame seeds, sumac, thyme and lemon zest, creating your homemade "zaatar" oil.
• Place the labneh in a pretty bowl, then create a divot in the middle. Spoon the zaatar oil in the divot and over the top.
• For the baba ghanoush: Place the eggplants on a baking sheet and roast, turning every 5 minutes, until the skin is blackened and all sides are soft, about 15 minutes. Place in a bowl until cool enough to handle. Cut off the tops and cut the eggplants in half. Spoon out the flesh, separating it from the burnt skin.
• In a food processor, combine the eggplant, tahini, olive oil, pomegranate molasses, sumac and lemon juice until smooth (reserve the zest for the cauliflower). Season to taste with salt.
• For the cauliflower: Fry the cauliflower until brown and crispy, 3 to 5 minutes.
• Toss in a bowl with the ras el hanout, turmeric, parsley, lemon zest and salt.
• Serve with the tahini dipper, baba ghanoush, labneh and pita chips.

FRIED CAULIFLOWER WITH TAHINI AND POMEGRANATE SEEDS

Steps:

• 1. Preheat oven to 375°. 2. Combine first 4 ingredients in a food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing. Add 1/4 teaspoon salt; pulse to combine. 3. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add cauliflower; cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.