Fried Cauliflower with Tahini and Pomegranate Molasses
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
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.]
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.
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