Fried Cauliflower with Tahini

By Leslie Blythe  ,   

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

Ingredients

2 cups sunflower oil

2 medium cauliflower heads, split into small florets, weighing 1kg in all

8 spring onions, each cut into three long segments

¾ cup tahini paste

2 garlic cloves, peeled and crushed

¼ chopped parsley

¼ chopped mint, plus more to finish

⅔ Greek yoghurt

¼ cup lemon juice

1 teaspoon pomegranate molasses, plus more to finish

Malden sea salt and black pepper

about ¾ water

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

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2 Reviews

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!

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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