Sumac Cauliflower with Green Goddess Tahini Sauce
Lightly battered cauliflower pieces topped with sunflower seeds, feta cheese, pickled red onion, and an herbed green goddess tahini sauce.
Salads
Gluten free
Ingredients per serving
Prepare Crispy Cauliflower
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Sparkling water 310.0 ml
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Oil, for (deep)frying
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Flour, rice 300.0 g
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Baking powder 15.0 g
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Sugar 8.0 g
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Salt 20.0 g
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Sumac 15.0 g
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Cauliflower florets 1.0 kg
Prepare Pickled Red Onion
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Water 125.0 ml
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White vinegar 125.0 ml
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Sugar 12.0 g
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Red onion, sliced 150.0 g
Prepare Green Goddess Tahini Sauce
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Tahini 60.0 ml
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Cider vinegar 5.0 ml
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Water
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Flat leaf parsley, leaves, fresh 5.0 g
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Cilantro leaves 15.0 g
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Garlic 6.0 g
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Salt and Pepper, to taste
Assemble the Dish
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Pomegranate seeds 130.0 g
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Sunflower seeds 35.0 g
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Feta cheese, crumbled 150.0 g
Preparation
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Prepare 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.
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Prepare 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.
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Prepare 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.
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Assemble the Dish
- Divide crispy cauliflower into 10 portions and top with green goddess tahini sauce, feta cheese, sunflower seeds, and pomegranate seeds.
