👨‍🍳 作り方

1. 1

   In a bowl, whisk together flour, cornstarch, salt, and pepper.

   💡 プロのコツ: Ensure the flour mixture is well combined.
2. 2

   Add cauliflower florets to the dry ingredients and toss to coat evenly.

   💡 プロのコツ: You can also place the dry ingredients in a large plastic bag and shake the cauliflower in it.
3. 3

   Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).

   💡 プロのコツ: Use a thermometer to ensure the oil is at the correct temperature.
4. 4

   Fry the cauliflower florets in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.

   💡 プロのコツ: Do not overcrowd the pan; fry in batches.
5. 5

   While the cauliflower is frying, prepare the tahini sauce. In a medium bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Add more water if needed to reach desired consistency.

   💡 プロのコツ: The sauce should be pourable but not too thin.
6. 6

   In a large bowl, gently toss the fried cauliflower with the tahini sauce until evenly coated.

   💡 プロのコツ: Toss just before serving to maintain crispiness.
7. 7

   Transfer the coated cauliflower to a serving platter. Garnish generously with pomegranate seeds and chopped fresh parsley.

   💡 プロのコツ: The contrast of warm cauliflower with cool, juicy pomegranate is delightful.