FRIED CAULIFLOWER WITH TAHINI

FRIED CAULIFLOWER WITH TAHINI image

Yield 6 people

Number Of Ingredients 12

500ml sunflower oil
2 medium cauliflower heads, split into small florets, weighing 1kg in all
8 spring onions, each cut into three long segments
180g tahini paste
2 garlic cloves, peeled and crushed
15g chopped parsley
15g chopped mint, plus more to finish
150g Greek yoghurt
3 tbsp lemon juice
1 tsp pomegranate molasses, plus more to finish
Malden sea salt and black pepper
Roughly 180ml water

Steps:

Heat 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 colour 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. Pour 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. Stir the cauliflower and onion into the tahini bowl, taste and adjust the seasoning. You may also want to add more lemon juice. To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint