Fried cauliflower with tomato cream
Servings
6people
Servings
6people
Ingredients
Instructions
  1. Boil the water in a medium saucepan and cook the cauliflower in 3 batches for about 3 minutes. Drain and set aside.
  2. 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.
  3. 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.
  4. To serve, spread tomato cream on a serving dish and place a heap of cauliflower on top. Drizzle with tahini.