Fried Cauliflower With Tahini Pomegranate Molasses Recipes

Steps:

• Heat the olive oil and canola oil in a large nonstick skillet over medium-high heat. Add the garlic and cauliflower and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is tender and golden in spots, about 10 minutes.
• Meanwhile, combine the tahini, yogurt, pomegranate molasses, cumin, cayenne, lemon juice, 1 teaspoon salt and a few grinds of pepper in a small bowl.
• Transfer the cauliflower and garlic to a medium bowl and set aside. Wipe out the skillet and set over low heat.
• Add the tahini mixture and 1/3 cup water to the skillet and cook, stirring frequently, until smooth and warm, about 3 minutes. Add the cauliflower and garlic and toss to combine. Season with salt and pepper. Transfer to a serving platter.
• Combine the sesame seeds and za'atar in a small bowl. Top the cauliflower with the chopped parsley and sesame seed mixture.

Steps:

• For the cauliflower: Preheat the oven to 425 degrees F.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat and upright. Transfer to a medium ovenproof skillet. Rub the outside of the cauliflower with the olive oil, then sprinkle evenly with the cumin, coriander, 1 teaspoon kosher salt and several grinds of pepper. Pour 1 cup water into the bottom of skillet, then wrap tightly with aluminum foil.
• Bake until the cauliflower is crisp-tender, 40 to 45 minutes. Remove the foil and continue to bake until the cauliflower is very tender and golden brown, 30 minutes more. (The core of the cauliflower should be tender but the whole head should hold its shape and not fall apart.)
• For the tahini sauce: Meanwhile, stir together the tahini, lemon juice, olive oil, cumin, garlic, 1/2 teaspoon kosher salt and several grinds of pepper until combined. Whisk in 3 to 4 tablespoons of water until the sauce is very smooth and creamy. The sauce may look lumpy at first, but will come together once the water is incorporated. Taste and adjust the seasoning with salt and pepper.
• Transfer the cauliflower to a serving platter, then top with the parsley, pine nuts, pomegranate seeds and a pinch of flaky sea salt. Drizzle with some of the tahini sauce, then cut into wedges and serve with more tahini sauce on the side.

Steps:

• 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.
• 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.

Steps:

• Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
• Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

Steps:

• *** TO PREPARE THE CAULIFLOWER ***.
• Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size.
• Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.
• Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed.
• *** TO PREPARE THE TAHINI SAUCE ***.
• In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.
• Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.
• TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.