Fried Cauliflower With Tahini Pomegranate Molasses Recipes

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FRIED CAULIFLOWER WITH TAHINI & POMEGRANATE MOLASSES



Fried Cauliflower With Tahini & Pomegranate Molasses image

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

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)

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

FRIED CAULIFLOWER WITH TAHINI, LABNEH, BABA GHANOUSH



Fried Cauliflower with Tahini, Labneh, Baba Ghanoush image

Driving my daughter, Brydie, back to college in Minnesota, we spent a night in Salt Lake City. We got mocktails at Swig (very Mormon), and I had a DIZZLE-pineapple, coconut, peach and Sprite, all over crushed ice-very important. And instead of French fries, which used to be my road trip food of choice, we got the vegetable-forward Fried Cauliflower from Laziz Kitchen, recommended by my buddies at JBF and on Triple D! A double win. I have considered making cauliflower cool a lifelong mission of mine. This was delicious road trip food that was also good room temp in the car. NO BATTER NECESSARY! GF all the way people.

Provided by Duskie Estes

Time 9h5m

Yield 4 to 6 servings

Number Of Ingredients 26

2 cups Greek yogurt
2 tablespoons quality extra-virgin olive oil
1 tablespoon chiffonade flat leaf parsley
1 teaspoon toasted sesame seeds
1 teaspoon ground sumac
1/2 teaspoon fresh thyme, chopped
1 lemon, zested
Rice or GMO-free canola oil, for frying
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
Kosher salt
2 globe eggplants (about 3 pounds total), skin slit a few times with the tip of a knife
1/2 cup tahini
1/3 cup extra-virgin olive oil
3 tablespoons pomegranate molasses
2 teaspoons ground sumac
Zest and juice of 1 lemon
Kosher salt
1 head cauliflower, cut into florets
1/2 teaspoon ras el hanout
1/2 teaspoon ground turmeric
2 tablespoon chiffonade flat leaf parsley
Kosher salt
Pita chips, homemade or store-bought, for serving

Steps:

  • For the labneh: Place the yogurt in a couple layers of cheesecloth and tie with butcher's twine, creating a ball. Tie the cheesecloth to a spoon or utensil over a bowl to let any excess liquid drain. Let sit in the refrigerator overnight.
  • For the tahini dipper: Preheat the oil in a deep-fryer to 375 degrees F. Preheat your oven to 475 degrees F.
  • Combine the tahini, lemon juice, coriander and cumin with 1/3 cup water in a food processor and blend. Season to taste with salt.
  • For the labneh: In a small bowl, combine the oil, parsley, sesame seeds, sumac, thyme and lemon zest, creating your homemade "zaatar" oil.
  • Place the labneh in a pretty bowl, then create a divot in the middle. Spoon the zaatar oil in the divot and over the top.
  • For the baba ghanoush: Place the eggplants on a baking sheet and roast, turning every 5 minutes, until the skin is blackened and all sides are soft, about 15 minutes. Place in a bowl until cool enough to handle. Cut off the tops and cut the eggplants in half. Spoon out the flesh, separating it from the burnt skin.
  • In a food processor, combine the eggplant, tahini, olive oil, pomegranate molasses, sumac and lemon juice until smooth (reserve the zest for the cauliflower). Season to taste with salt.
  • For the cauliflower: Fry the cauliflower until brown and crispy, 3 to 5 minutes.
  • Toss in a bowl with the ras el hanout, turmeric, parsley, lemon zest and salt.
  • Serve with the tahini dipper, baba ghanoush, labneh and pita chips.

FRIED CAULIFLOWER WITH TAHINI SAUCE



Fried Cauliflower With Tahini Sauce image

This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.

Provided by Sandi From CA

Categories     Cauliflower

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 teaspoons salt
1 head cauliflower (about 2 1/2 lbs)
canola oil (for frying)
1 large garlic clove
1 teaspoon salt
1/2 cup tahini (mix well before using)
1/3 cup fresh lemon juice
1/4 cup water
1/4 cup finely chopped flat leaf parsley, use green leafy parts and tender stems

Steps:

  • *** TO PREPARE THE CAULIFLOWER ***.
  • Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size.
  • Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.
  • Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed.
  • *** TO PREPARE THE TAHINI SAUCE ***.
  • In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.
  • Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.
  • TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.

TAHINI CAULIFLOWER



Tahini Cauliflower image

Recently I traveled to Israel and had a version of this cauliflower dish several times. I shortened the cooking time by sauteing the cauliflower instead of roasting it. You can throw some garlic cloves in at the same time and they get deliciously golden and soft. The sumac in the za'atar spice really brightens up the whole dish.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1/4 cup canola oil
5 cloves garlic, peeled and trimmed
1 large head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
2 teaspoons pomegranate molasses or honey
1 teaspoon ground cumin
1/4 teaspoon cayenne
Juice of 1 lemon
2 tablespoons toasted sesame seeds
1 tablespoon za'atar spice
1/4 cup fresh parsley leaves, chopped

Steps:

  • Heat the olive oil and canola oil in a large nonstick skillet over medium-high heat. Add the garlic and cauliflower and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is tender and golden in spots, about 10 minutes.
  • Meanwhile, combine the tahini, yogurt, pomegranate molasses, cumin, cayenne, lemon juice, 1 teaspoon salt and a few grinds of pepper in a small bowl.
  • Transfer the cauliflower and garlic to a medium bowl and set aside. Wipe out the skillet and set over low heat.
  • Add the tahini mixture and 1/3 cup water to the skillet and cook, stirring frequently, until smooth and warm, about 3 minutes. Add the cauliflower and garlic and toss to combine. Season with salt and pepper. Transfer to a serving platter.
  • Combine the sesame seeds and za'atar in a small bowl. Top the cauliflower with the chopped parsley and sesame seed mixture.

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