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<p class="p1"><span class="s1">Here is another Yotam Ottolenghi recipe from Jerusalem: A Cookbook. Yes, I'm obsessed! I actually roasted the cauliflower rather than frying it. I had just cleaned my stove. Anyway, the sauce is magic. You must try it. </span></p> data-pin-do=)
Fried Cauliflower with Tahini
October 5, 2016
Here is another Yotam Ottolenghi recipe from Jerusalem: A Cookbook. Yes, I'm obsessed! I actually roasted the cauliflower rather than frying it. I had just cleaned my stove. Anyway, the sauce is magic. You must try it.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Directions
1Heat the oil in a large saucepan. Lay in a few cauliflower florets at a time and cook for two to three minutes, turning so they color evenly. Once golden-brown, transfer to a colander with a slotted spoon, sprinkle with a little salt and leave to drain. Repeat with the rest of the cauliflower. Next, fry the spring onions, also in batches, for a minute. Add to the cauliflower and leave to cool down.
2Pour the tahini paste into a large mixing bowl and add the garlic, herbs, yoghurt, lemon juice, pomegranate molasses and seasoning. Stir with a wooden spoon as you add the water. The tahini sauce will first thicken and then loosen up as you add water. Don't add too much, just enough to get a thick yet smooth pourable consistency, a bit like honey.
3Stir the cauliflower and onion into the tahini bowl, taste and adjust the seasoning. You may also want to add more lemon juice.
4To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint.
Recipe from Yotam Ottolenghi & and Sami Tamimi, Jerusalem: A Cookbook
2 Reviews
Maggie
October 5, 2021
Ottolenghi is some kind of spicing wizard. Almost every time I read one of his recipes, I think “This couldn’t possibly work”, and then I make it and it’s fantastic.
And I hear you about not wanting to fry on a just-cleaned stove. 🙂
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David & Stephanie
October 11, 2021
We also bake or roast the cauliflower, instead of frying (to save the stovetop, and ourselves…) but agreed: the sauce is simply magic. This recipte has become a family holiday fave!