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.
- Olive oil, for frying
- 1 small head cauliflower, cut into very large florets
- Kosher salt
- 2 tablespoons tahini
- 1 small clove garlic, finely grated
- Pomegranate molasses, for drizzling (found in specialty food stores)
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.