Fried Cauliflower With Tahini & Pomegranate Molasses

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.