Best 5 Fried Cauliflower With Tahini And Pomegranate Seeds Recipes

**Crispy, golden brown cauliflower florets coated in a creamy tahini sauce and topped with vibrant pomegranate seeds, this delightful dish is a symphony of flavors and textures. The tender-crisp cauliflower, nutty tahini, tangy pomegranate, and aromatic spices come together to create a culinary masterpiece that's both satisfying and nutritious. Whether you're looking for a hearty appetizer, a flavorful side dish, or a complete vegan meal, this fried cauliflower with tahini and pomegranate seeds is sure to impress. With variations including roasted cauliflower, a spicy harissa tahini sauce, and a refreshing cucumber-mint yogurt sauce, there's a recipe here to suit every taste and preference.**

Here are our top 5 tried and tested recipes!

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

Ingredients

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

WHOLE ROASTED CAULIFLOWER WITH POMEGRANATE AND TAHINI

Whole Roasted Cauliflower with Pomegranate and Tahini image

Whether you want a vegan-friendly main course for an upcoming dinner party, or a new method for cooking one of your favorite veggies, this cauliflower fits the bill. Inspired by Eyal Shani's world-famous whole roasted baby cauliflower served at his Miznon restaurants, we seasoned a head with cumin and coriander for a subtle hint of spice, then made a nutty tahini sauce for drizzling over the top. Fresh green herbs and tart ruby pomegranate seeds add a pop of color and flavor to this impressive dish.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

One 2- to 2 1/2-pound head cauliflower
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh parsley leaves
2 tablespoons toasted pine nuts
2 tablespoons pomegranate seeds
Flaky sea salt, such as Maldon, for garnish
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1/4 teaspoon ground cumin
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper

Steps:

For the cauliflower: Preheat the oven to 425 degrees F.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat and upright. Transfer to a medium ovenproof skillet. Rub the outside of the cauliflower with the olive oil, then sprinkle evenly with the cumin, coriander, 1 teaspoon kosher salt and several grinds of pepper. Pour 1 cup water into the bottom of skillet, then wrap tightly with aluminum foil.
Bake until the cauliflower is crisp-tender, 40 to 45 minutes. Remove the foil and continue to bake until the cauliflower is very tender and golden brown, 30 minutes more. (The core of the cauliflower should be tender but the whole head should hold its shape and not fall apart.)
For the tahini sauce: Meanwhile, stir together the tahini, lemon juice, olive oil, cumin, garlic, 1/2 teaspoon kosher salt and several grinds of pepper until combined. Whisk in 3 to 4 tablespoons of water until the sauce is very smooth and creamy. The sauce may look lumpy at first, but will come together once the water is incorporated. Taste and adjust the seasoning with salt and pepper.
Transfer the cauliflower to a serving platter, then top with the parsley, pine nuts, pomegranate seeds and a pinch of flaky sea salt. Drizzle with some of the tahini sauce, then cut into wedges and serve with more tahini sauce on the side.

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

Ingredients

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.

FRIED CAULIFLOWER

Fried Cauliflower image

Tender bits of cauliflower are battered and deep-fried. Great for appetizers.

Provided by MARY A. PUTMAN

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 50m

Yield 8

Number Of Ingredients 5

Ingredients

1 head cauliflower, broken into small florets
1 egg
2 teaspoons milk
1 cup cracker crumbs
4 cups oil for deep frying

Steps:

Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 20.4 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 286.8 mg, Sugar 3.5 g

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

Ingredients

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.

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with brown or yellow spots, as these may indicate bruising or age.
Cut the cauliflower into even-sized florets: This will help them cook evenly. If the florets are too small, they may overcook and become mushy. If they are too large, they may not cook through properly.
Don't overcrowd the pan: When frying the cauliflower, make sure to give it enough space so that it can cook evenly. If the pan is too crowded, the cauliflower will steam instead of fry and will not be as crispy.
Use a high-quality oil: The type of oil you use will affect the flavor of the cauliflower. Choose a high-quality oil with a neutral flavor, such as grapeseed oil or avocado oil.
Season the cauliflower well: Before frying, season the cauliflower with salt, pepper, and any other desired spices. This will help to enhance the flavor of the cauliflower.
Don't overcook the cauliflower: Cauliflower cooks quickly, so it is important to not overcook it. Overcooked cauliflower will become mushy and lose its flavor.

Conclusion:

Fried cauliflower with tahini and pomegranate seeds is a delicious and healthy dish that is perfect for a light lunch or dinner. The cauliflower is crispy and flavorful, while the tahini and pomegranate seeds add a creamy and tangy flavor. This dish is also a good source of vitamins and minerals, making it a great option for a healthy meal.