Crunchy cauliflower meets nutty tahini and tangy pomegranate.  Adapted from The Guardian and Yotam Ottolenghi.

Ingredients

• 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

Instructions

1. 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.
2. Cover a few plates for paper towel, and once golden brown, transfer cauliflower to plates and let cool.
3. 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.
4. Combine cauliflower florets with tahini sauce and mix well to combine.
5. To serve, sprinkle with green onions, pomegranate seeds, and pine nuts.