Crunchy cauliflower meets nutty tahini and tangy pomegranate. Adapted from The Guardian and Yotam Ottolenghi.
- 2 medium heads of cauliflower, cut into bite sized florets
- 4 green onions, coarsely chopped
- 180 g tahini
- 2 cloves garlic, minced
- handful of parsley, chopped
- handful of mint, chopped
- 150 g Green yogurt
- 3 T lemon juice
- 1 T pomegranate molasses
- pomegranate seeds and toasted pine nuts for garnish
- 180 ml water
- salt and pepper to taste
- sunflower oil for frying
- Heat a few tablespoons of oil in a large skillet, and once hot, lay cauliflower florets in a single layer. Cook ~3 minutes until golden brown on one side, then turn and cook for another 2 minutes.
- Cover a few plates for paper towel, and once golden brown, transfer cauliflower to plates and let cool.
- Combine tahini, garlic, herbs, yogurt, lemon juice, pomegranate molasses, and water in a large bowl – stir to combine. If mixture is too thick, you can heat it slightly in a microwave or add more water. The consistency should be pourable but thick, similar to honey.
- Combine cauliflower florets with tahini sauce and mix well to combine.
- To serve, sprinkle with green onions, pomegranate seeds, and pine nuts.