Fried cauliflower with tomato cream
May 3, 2018
| Servings |
people
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Ingredients
- 1 liter water
- 900 gr cauliflower broken into small florets
- 500 ml canola oil
- 2 tsp sumac
- 2 tbsp lemon juice
- 6 tbsp tahini sauce see recipe
- 9 tbsp tomato salsa see recipe
- 6 tbsp tomato cream see recipe
Ingredients
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Instructions
- Boil the water in a medium saucepan and cook the cauliflower in 3 batches for about 3 minutes. Drain and set aside.
- Pour the oil into a large saucepan and place over medium-high heat. Heat the oil until it reaches 175℃ - when a wooden spoon is inserted, bubbles form around it. Using tongs, carefully place into the oil a few florets at a time. Cook until golden brown, for about 5 minutes. Drain on paper towels. Repeat with the rest of the cauliflower florets.
- Place the fried cauliflower in a mixing bowl and add salt, sumac and lemon juice. Mix in the tahini and add 9 tablespoons tomato salsa, and 6 tablespoons tomato cream. Allow to sit for about 10 minutes.
- To serve, spread tomato cream on a serving dish and place a heap of cauliflower on top. Drizzle with tahini.
