Delight Your Tastebuds with This Exotic Cauliflower Recipe
If you’re on the hunt for a unique and flavorful vegetarian dish, look no further than my Fried Cauliflower with Tahini and Pomegranate Molasses recipe. This dish is inspired by the Middle Eastern flavors that I grew up with and incorporates the sweet and tangy taste of pomegranate molasses, which adds a depth of flavor to the creamy tahini sauce.
Cauliflower is one of my favorite vegetables to cook with because it’s so versatile. It can be roasted, fried, baked, or even used as a meat substitute in vegetarian dishes. In this recipe, I’ve chosen to fry the cauliflower to give it a satisfying crunch while still maintaining its natural softness on the inside.
If you’re new to using tahini or pomegranate molasses in your cooking, don’t worry! These ingredients may be unfamiliar to some home cooks but they are widely available at most grocery stores and worth exploring for their unique flavors. I promise that once you try this combination of tahini and pomegranate molasses, you’ll want to incorporate it into all of your dishes!
So let’s get started on this flavorful journey together and fry up some cauliflower with a side of irresistible tahini and pomegranate molasses sauce.
Why You’ll Love This Recipe
Are you looking for a new vegetarian recipe that’s packed with flavor? Look no further than this fried cauliflower recipe with tahini and pomegranate molasses. I promise, this dish will not disappoint your taste buds!
One of the things I love about this recipe is how versatile it is. It can be served as a side dish or a main course, depending on your preference. The combination of the roasted cauliflower, creamy tahini sauce, and tangy pomegranate molasses creates a perfect balance of flavors in every bite.
Not only is this dish delicious, but the ingredient list is simple and easy to follow. Never used pomegranate molasses before? No problem! It’s an amazing ingredient that adds sweetness and acidity to any dish.
But wait, there’s more! This recipe can easily be modified to suit your dietary needs or preferences. If you’re dairy-free, simply omit the Greek yogurt from the tahini sauce. Looking for some extra protein? Add some grilled chicken or tofu on top for a complete meal.
Trust me when I say, this fried cauliflower with tahini and pomegranate molasses will become a staple in your recipe book. Give it a try and see for yourself why this dish is a fan favorite of Yotam Ottolenghi’s vegetarian recipes.
Ingredient List
This dish requires a few simple ingredients that come together in a delicious and unexpected way. You may already have these pantry staples at home, but if not, make a quick trip to the grocery store and you’ll be ready to go.
Here’s what you’ll need:
- 1 head of cauliflower, cut into large florets
- 3 tablespoons olive oil, divided
- 1 small garlic clove, grated or minced
- 2 tablespoons tahini
- 1 teaspoon kosher salt
- 4 tablespoons pomegranate molasses
- 1/4 teaspoon sweet paprika
- Optional: pomegranate seeds, pine nuts
The Recipe How-To
Step 1: Cut and Wash the Cauliflower
Begin by washing 1 head of cauliflower and then cut it into florets. Make sure to cut them into large pieces for a better texture.
Step 2: Baking and Frying the Cauliflower
Preheat your oven to 400°F (200°C). In a mixing bowl, mix the cauliflower florets with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of sweet paprika. Spread the seasoned florets on a baking sheet lined with parchment paper, making sure they are spread out evenly. Bake the cauliflower in the preheated oven for around 20 minutes, or until golden brown.
While waiting for the oven, heat up a large frying pan over medium-high heat with enough oil, about ½ inch deep to fry the whole roasted cauliflower pieces. Once ready, shake off any excess seasoning or moisture on the roasted cauliflower florets and fry them in small batches until evenly golden brown, for about 2-3 minutes per side. Take care not to overcrowd your pan or let your oil get too hot, causing burning. When done, transfer onto a paper towel-lined plate to drain off excess oil.
Mixing Your Tahini Sauce
In a separate mixing bowl, whisk together 2 tablespoons tahini, 1 tablespoon lemon juice, 1 small garlic clove (grated), and 3-4 tablespoons of water (or more if necessary). You can also add more tahini or lemon juice if you prefer. Add salt to taste.
Putting It All Together
In a serving platter, arrange the crispy fried cauliflower florets as desired. Spoon over enough tahini sauce or drizzle over it according to your preference, then follow with drizzles of sweet-sour pomegranate molasses all over and finish with sprinkled chopped parsley and pomegranate seeds before serving.
Now you are ready to enjoy our Fried Cauliflower With Tahini & Pomegranate Molasses Recipe!
Substitutions and Variations
Variety is the spice of life, and there are plenty of ways to modify this Fried Cauliflower With Tahini & Pomegranate Molasses recipe to suit your preferences. Here are some suggestions to make the dish your own:
– Ingredient substitutions: If you can’t find pomegranate molasses, use balsamic vinegar or honey instead. Swap the tahini for a different nut butter like almond or cashew, or substitute with Greek yogurt for a creamier texture.
– Spicing it up: Experiment with different spice blends for some extra flavor. Harissa or za’atar would work well in this dish, or try adding cumin or turmeric for a warm, earthy taste.
– Roasting variations: Instead of frying the cauliflower, try roasting it in the oven with your favorite spices and a drizzle of olive oil. You could also mix things up by using broccoli instead of cauliflower, or a combination of both.
– Protein additions: For a heartier meal, add some grilled chicken, lamb, or beef to the dish. Alternatively, sprinkle some toasted pine nuts or crispy chickpeas over the top for some added crunch.
– Salads and sides: This recipe works well as a stand-alone meal or as part of a larger spread. Pair it with a simple salad of mixed greens and sliced avocado for a fresh and healthy option. Alternatively, serve it alongside some roasted sweet potatoes, couscous or rice.
Whether you’re looking to add more protein or veggies to the dish, these substitutions and variations will help take your Fried Cauliflower With Tahini & Pomegranate Molasses recipe to the next level. Get creative and see what tasty combinations you can come up with!
Serving and Pairing
Once the fried cauliflower is ready, you’ll want to serve it right away. This dish is versatile in terms of pairing and serving options. You can serve it as a side dish to any main course, or as an appetizer with a dipping sauce.
One delicious way to serve it is with the pomegranate tahini sauce on the side for dipping. Or, you can drizzle the sauce over the fried cauliflower for an extra burst of flavor. You can even add some chopped fresh parsley or cilantro on top for a pop of green color and freshness.
For an extra crunch, try adding some toasted pine nuts or sesame seeds to the top of the dish. This will give it a nice texture while also adding a nutty flavor that complements the pomegranate and tahini.
If you’re looking for a complete meal, serve this fried cauliflower with tahini and pomegranate molasses alongside some spiced cauliflower shawarma, a whole roasted cauliflower steak, or even a simple pomegranate salad. This dish pairs perfectly with any Mediterranean-inspired meal.
For a more filling option, try serving this dish with some lemon tahini dressing or Greek yogurt on top. These creamy additions will balance out the tangy flavors of the pomegranate molasses and provide a satisfying contrast to the spiciness of the garlic tahini sauce.
Whether you’re hosting a dinner party or just want to add some excitement to your weeknight meal rotation, this recipe is sure to impress.
Make-Ahead, Storing and Reheating
Once you’ve prepared your Fried Cauliflower with Tahini & Pomegranate Molasses, you may want to know how to store leftovers or make it ahead of time.
This dish is perfect for making ahead of time and storing for later use. You can easily prepare the cauliflower florets and tahini sauce ahead of time, then refrigerate them in separate airtight containers. Simply fry the cauliflower when you’re ready to serve it, and drizzle the sauce on top.
If you have any leftover Fried Cauliflower with Tahini & Pomegranate Molasses, you can store it in an airtight container in the refrigerator for up to three days. But be aware that reheated leftovers will never quite taste as fresh as the original, since the fried cauliflower may become slightly soggy.
However, if you must reheat your leftovers, it’s best to do so in the oven at a low temperature (around 300°F), stirring occasionally until heated all the way through. Do not use the microwave to reheat this dish, as it can dry out and toughen the cauliflower.
Overall, this recipe is incredibly versatile and pairs well with many different dishes. You can even use it as a base for other pomegranate recipes, such as pomegranate salad or pomegranate steak. With its bold flavors and rich texture, this Fried Cauliflower with Tahini & Pomegranate Molasses will be sure to impress your guests every time.
Tips for Perfect Results
When it comes to achieving the best results for Fried Cauliflower with Tahini & Pomegranate Molasses Recipe, here are some tips that can make all the difference. Firstly, it is important to cut the cauliflower into large florets to ensure that they remain slightly crisp when fried. Additionally, avoid overcrowding the pan as this will cause the florets to steam rather than fry, resulting in a soft and mushy texture.
One of the keys to making a delicious tahini sauce is to use good quality tahini. I recommend using tahini that is freshly made and high in oil content. Before using the tahini, make sure to stir it well as it can separate during storage. When adding garlic to the sauce, it should be finely minced or crushed into a paste for even distribution of flavor.
Roasting cauliflower before frying it adds an extra layer of flavor and texture to this dish. Leftover roasted cauliflower can be used for this recipe too, but make sure not to over-fry them as they are already cooked through.
To enhance the nutty flavor of roasted cauliflower or pomegranate molasses sauce, consider adding pine nuts or a sprinkle of sumac on top. Alternatively, you could also serve this dish with a side of greek yogurt or lemon tahini dressing.
Lastly, if you are looking for more ways to incorporate cauliflower into your diet, try experimenting with spiced cauliflower or whole cauliflower recipes by renowned chefs such as Ottolenghi or Yotam Ottolenghi. This versatile vegetable can be used in many vegetarian recipes and offers a myriad of health benefits.
By following these above mentioned tips and tricks, you can achieve a perfect Fried Cauliflower with Tahini & Pomegranate Molasses dish that will definitely blow away your taste buds!
Bottom Line
It’s time to satisfy your cravings with the heavenly combination of cauliflower, tahini, and pomegranate molasses! This dish is not only easy to prepare but also a flavorful sensation that will leave everyone at the dinner table impressed.
The unique blend of flavors and textures in this recipe makes it perfect for any occasion, whether it’s a family dinner, potluck event or even a romantic date night. The crunchiness of the fried cauliflower combined with the creaminess of the tahini sauce and sourness of pomegranate molasses create an unforgettable taste.
With this recipe, you can also experiment and modify according to your preferences. You can substitute some ingredients or add your favorite vegetables like potatoes or carrots alongside the cauliflower. Or you can even serve it as a side dish with grilled chicken or lamb.
In conclusion, this fried cauliflower with tahini & pomegranate molasses recipe is a must-try for anyone looking for vegetarian recipes that are easy to prepare yet packed with flavor. So go ahead and indulge yourself in this deliciousness that is sure to make your taste buds happy!
Fried Cauliflower With Tahini & Pomegranate Molasses Recipe
Ingredients
- olive oil, for frying
- 1 small head cauliflower, cut into very large florets
- kosher salt
- 2 tablespoons tahini
- 1 small garlic clove, finely grated
- pomegranate molasses, for drizzling (found in specialty food stores)
Instructions
- 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.