FRIED CAULIFLOWER WITH TAHINI & POMEGRANATE MOLASSES
Recipe courtesy of Cooking Channel. The pomegranate molasses is a two-for-one ingredient in this Lebanese-inspired dish. It provides both the sweet and tart needed to make the earthy flavors of the cauliflower and tahini pop. If you have some on hand, sprinkle pomegranate seeds (also called arils) on top. Copyright 2013 Cooking Channel, LLC. All rights reserved. Original recipe: http://www.cookingchanneltv.com/recipes/fried-cauliflower-with-tahini-and-pomegranate-molasses.html
Provided by Food.com
Categories Cauliflower
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60.4, Fat 3.8, SaturatedFat 0.6, Sodium 25.6, Carbohydrate 5.5, Fiber 2, Sugar 1.3, Protein 2.7
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