Ingredients
- On a recent visit to Israel, I was astounded by new uses for tahini, in both simple eateries and upmarket restaurants. Local connoisseurs prefer specific brands, usually Palestinian. In Britain, I would make a real effort to get a good Lebanese variety such as Al Yaman, available from Middle Eastern grocers. No offence, but the Greek brands aren't as good usually. Choose a light-coloured tahini made from hulled sesame seeds. The tahini sauce, which is thick and wonderfully rich, is the focal point in this dish. To those who find it a bit intense, just use half. This dish fits perfectly in any meze selection, but also makes a great substantial meal when served with fresh tomato salad and a warm pitta. Serves six.
500ml sunflower oil (*that's A LOT, reduce to 2 tbsp/half head, so 8 tbsp for 2 heads of cauliflower)
2 medium cauliflower heads, split into small florets, weighing 1kg in all
8 spring onions (green onions), each cut into three long segments
***I WOULD HALF EVERYTHING BELOW THAT GOES INTO THE SAUCE - IT MAKES A LOT AND HIDES THE CAULIFLOWER*** (the quantities listed are the original quantities)
90g tahini paste (*I halved this amount already from the original - it's a lot of calories!)
2 garlic cloves, peeled and crushed
15g chopped parsley
15g chopped mint, plus more to finish
150g Greek yoghurt
3 tbsp lemon juice
1 tsp pomegranate molasses, plus more to finish
Malden sea salt and black pepper
Roughly 180ml water
Description
Http://www.guardian.co.uk/lifeandstyle/2010/jul/17/fried-cauliflower-tahini-recipe-ottolenghi
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