Fried Cauliflower with Tahini and Pomegranate Molasses

Name: Fried Cauliflower with Tahini and Pomegranate Molasses
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: olive oil; 1 small head cauliflower; kosher salt; 2 tbsp tahini; 1 small garlic clove; pomegranate molasses

Cauliflower and tahini cooked in a pan and spiced with pomegranate molasses and clove for a Lebanese dish. Finish with tahini-garlic sauce and pomegranate molasses.

15 min · Serves 4 · Easy

Ingredients

olive oil, for frying
1 small head cauliflower, cut into very large florets
kosher salt
2 tbsptahini
1 small garlic clove, finely grated
pomegranate molasses, for drizzling (found in specialty food stores)

Method

Start cooking mode

Time: Prep 5 min · Cook 10 min · 15 min total
Difficulty: easy

1
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.
6 min
2
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.