Israeli Fried Cauliflower with Tahini and Pomegranate Recipe
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- Type
- Vegetarian
- Level
- Medium
- Prep Time
- 10 Minutes
- Total Time
- 35 Minutes
- Yield
- 10 Servings
Tools You Will Need:
large saucepan
large mixing bowl
garlic press
tsp. measure
tbsp. measure
cup measure
colander or strainer
slotted spoon
large mixing bowl
garlic press
tsp. measure
tbsp. measure
cup measure
colander or strainer
slotted spoon
Ingredients:
2 C sunflower oil
8 green onions, sliced lengthwise into 3 pieces each
2 heads cauliflower florets
1 C tahini
2 cloves garlic, pressed
1 tbsp. fresh parsley, chopped
1 tbsp. mint for garnish
¾ C Greek yogurt
3 tbsp. freshly squeezed lemon juice
1 tsp. pomegranate molasses
salt and pepper to taste
1 C water
8 green onions, sliced lengthwise into 3 pieces each
2 heads cauliflower florets
1 C tahini
2 cloves garlic, pressed
1 tbsp. fresh parsley, chopped
1 tbsp. mint for garnish
¾ C Greek yogurt
3 tbsp. freshly squeezed lemon juice
1 tsp. pomegranate molasses
salt and pepper to taste
1 C water
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1. Heat oil in pan.
2. Saute cauliflower in bunches until golden brown (about 2-3 minutes).
3. With slotted spoon, transfer to strainer, salt and drain.
4. Saute green onions for one minute and add to cauliflower.
5. In large bowl mix tahini, garlic, lemon juice, herbs, molasses and pepper.
6. Add enough water to bowl until mixture has the consistence of honey.
7. Add cauliflower and onions to bowl.
8. Garnish with fresh mint and serve.
2. Saute cauliflower in bunches until golden brown (about 2-3 minutes).
3. With slotted spoon, transfer to strainer, salt and drain.
4. Saute green onions for one minute and add to cauliflower.
5. In large bowl mix tahini, garlic, lemon juice, herbs, molasses and pepper.
6. Add enough water to bowl until mixture has the consistence of honey.
7. Add cauliflower and onions to bowl.
8. Garnish with fresh mint and serve.
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