Fried Cauliflower With Tahini Recipes
TAHINI CAULIFLOWER
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
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.
FRIED CAULIFLOWER WITH TAHINI, LABNEH, BABA GHANOUSH
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
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.
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