Best 4 Fried Cauliflower With Tahini Sauce Recipes
**Fried Cauliflower with Tahini Sauce: A Delightful Symphony of Flavors and Textures**
Embark on a culinary journey with this tantalizing dish of fried cauliflower adorned with a luscious tahini sauce. The cauliflower florets, kissed by hot oil, emerge with a golden-brown crust that shatters upon each bite, revealing a tender and succulent interior. The tahini sauce, a harmonious blend of tahini, lemon juice, garlic, and spices, envelops the cauliflower in a creamy and flavorful embrace. This irresistible appetizer or side dish promises a delightful interplay of textures and a symphony of flavors that will leave your taste buds dancing.
**Additional Recipes Unveiled:**
- **Roasted Cauliflower with Garlic and Herbs:** Simplicity meets elegance in this wholesome dish. Roasted cauliflower florets bask in a warm embrace of garlic, herbs, and olive oil, resulting in a delectable side dish that complements any main course.
- **Cauliflower Steaks with Chimichurri Sauce:** These hearty cauliflower steaks, grilled to perfection and slathered with a vibrant chimichurri sauce, make for a satisfying vegetarian main course. The tangy, herbaceous sauce adds a burst of freshness to the tender cauliflower.
- **Cauliflower and Chickpea Curry:** Embark on a flavorful voyage to India with this aromatic curry. Cauliflower and chickpeas simmer in a fragrant blend of spices, coconut milk, and tomatoes, creating a rich and satisfying dish that pairs perfectly with basmati rice.
- **Cauliflower Tabbouleh:** This refreshing twist on the classic tabbouleh salad features cauliflower as the star ingredient. Diced cauliflower, combined with fresh herbs, tomatoes, and a tangy lemon-tahini dressing, creates a delightful and healthy side dish or light lunch option.
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 SAUCE
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
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.
ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves four to six, with some sauce left over
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
- Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
- Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams
FRIED CAULIFLOWER WITH TAHINI & POMEGRANATE MOLASSES
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
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
Tips:
- Choose the right cauliflower: Select a head of cauliflower that is firm and has tightly packed florets. Avoid heads that have any signs of bruising or discoloration.
- Cut the cauliflower into even-sized florets: This will help them cook evenly. You can use a sharp knife or a food processor to cut the cauliflower.
- Coat the cauliflower in a flavorful batter: The batter should be made with a combination of flour, eggs, and milk. You can also add spices, herbs, or cheese to the batter for extra flavor.
- Fry the cauliflower in hot oil: The oil should be hot enough to create a crispy crust on the cauliflower. Fry the cauliflower for a few minutes per side, or until it is golden brown and tender.
- Serve the cauliflower with a dipping sauce: Tahini sauce is a classic pairing for fried cauliflower, but you can also use other sauces such as ketchup, barbecue sauce, or ranch dressing.
Conclusion:
Fried cauliflower with tahini sauce is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to enjoy cauliflower, and it is also a healthy and affordable option. With a few simple tips, you can make perfect fried cauliflower at home. So next time you are looking for a new way to cook cauliflower, give this recipe a try!
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