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Crispy Cauliflower

  • Flour, rice 500 ml
  • Baking powder 15 ml
  • Sugar 10 ml
  • Salt 13 ml
  • Sumac 15 ml
  • Sparkling water 315 ml
  • Cauliflower florets 2.5 L
  • Oil, for (deep)frying

Pickled Red Onion

  • Water 125 ml
  • White vinegar 125 ml
  • Sugar 15 ml
  • Red Onion, sliced 375 ml

Green Goddess Tahini Sauce

Assemble the Dish

  • Feta cheese, crumbled 250 ml
  • Sunflower seeds 125 ml
  • Pomegranate seeds 185 ml
  1. Crispy Cauliflower

    • Combine rice flour, baking powder, sugar, salt, and sumac in a bowl.
    • Add sparkling water to flour mixture.
    • Dredge cauliflower florets in batter and deep fry, until golden brown.
    • Season with salt.
  2. Pickled Red Onion

    • Combine water, vinegar, and sugar in a sauce pot. Bring to a simmer and pour over red onions in a seperate bowl.
    • Let red onions sit, in pickling liquid, for at least one hour.

  3. Green Goddess Tahini Sauce

    • Blanch parsley and cilantro in a small pot of simmering water. Cool in an ice bath.
    • Remove herbs from liquid add them, and tahini, mayonnaise, garlic, and vinegar to a food processor until pureed. Add water to reach desired consistency.
    • Season with salt and pepper.

  4. Assemble the Dish

    • Divide crispy cauliflower into 10 portions and top with green goddess tahini sauce, feta cheese, sunflower seeds, and pomegranate seeds.

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