Syrian Fried Cauliflower with Tahini and Pomegranate
Crispy fried cauliflower florets tossed in a creamy tahini sauce and garnished with fresh pomegranate seeds and parsley. This dish is a popular appetizer or side dish, showcasing the vibrant flavors and textures of Syrian cuisine.
🧂 Ingredients
- 1 medium head Cauliflower(cut into bite-sized florets)
- 0.5 cup All-purpose flour
- 2 tbsp Cornstarch
- 1 tsp Salt
- 0.5 tsp Black pepper
- for frying Vegetable oil
- 0.5 cup Tahini
- 3 tbsp Lemon juice
- 2 cloves Garlic cloves(minced)
- 0.25 cup Water(or as needed to thin sauce)
- 0.5 cup Pomegranate seeds(for garnish)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a bowl, whisk together flour, cornstarch, salt, and pepper.
💡 Tip: Ensure the flour mixture is well combined. - 2
Add cauliflower florets to the dry ingredients and toss to coat evenly.
💡 Tip: You can also place the dry ingredients in a large plastic bag and shake the cauliflower in it. - 3
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
💡 Tip: Use a thermometer to ensure the oil is at the correct temperature. - 4
Fry the cauliflower florets in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
💡 Tip: Do not overcrowd the pan; fry in batches. - 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.
💡 Tip: The sauce should be pourable but not too thin. - 6
In a large bowl, gently toss the fried cauliflower with the tahini sauce until evenly coated.
💡 Tip: Toss just before serving to maintain crispiness. - 7
Transfer the coated cauliflower to a serving platter. Garnish generously with pomegranate seeds and chopped fresh parsley.
💡 Tip: The contrast of warm cauliflower with cool, juicy pomegranate is delightful.
💡 Pro Tips
- ✓For extra crispiness, double-fry the cauliflower: fry once until lightly golden, remove, let cool slightly, then fry again until deeply golden.
- ✓Adjust the amount of lemon juice and garlic to your preference.
- ✓If you don't have pomegranate seeds, toasted pine nuts or chopped pistachios make a good alternative garnish.
🔄 Variations
- Add a pinch of sumac to the tahini sauce for a tangy, lemony flavor.
- Serve with a drizzle of good quality olive oil.
- For a spicier kick, add a pinch of red pepper flakes to the tahini sauce.