Fried Cauliflower with Tahini and Pomegranate Molasses

  • Cooking Channel

Total Time:
15 min
5 min
Inactive Prep:
10 min
4 servings


  • Olive oil, for frying
  • 1 small head cauliflower, cut into very large florets
  • Kosher salt
  • 2 tablespoons tahini
  • 1 small clove garlic, finely grated
  • Pomegranate molasses, for drizzling (found in specialty food stores)


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.

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