Fried cauliflower with tahini from Jerusalem (page 60) by Yotam Ottolenghi and Sami Tamimi

  • spring onions
  • cauliflower
  • lemons
  • mint
  • parsley
  • tahini
  • Greek yoghurt
  • pomegranate molasses
  • sunflower oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • s.shadan on July 25, 2022

    I roasted the cauliflowers, using the instructions for cauliflower and hazelnut salad. Also I found that half the dressing is enough for this recipe.

  • Ganga108 on February 27, 2022

    This Cauliflower dish is a take on a classic Israeli and Lebanese recipe. I have twisted it up just a little to suit us and our friends, but I have to tell you that this is a favourite dish in our circle. I love it partly because it is very quick to make if you **roast** the cauliflower. Ottolenghi deep fries it (and that is delicious) but often time is a real factor in this household. So the cauliflower is roasted when we need awesome dishes in quick-sticks time. We can get on with other things while the roasting happens. I have to say, though, that deep frying gives the cauli beautiful crispy exteriors and cooks the interior just enough to be amazing. This dish is just glorious.

  • Barb_N on June 24, 2017

    Not my favorite Ottolenghi cauliflower recipe but a close second to the Roasted Cauliflower and Hazelnut salad from same cookbook. Didn't deviate too much, but reduced the pomegranate molasses and skipped the mint b/c it was too dark by then to go out and snip it. It took way too long to fry the cauli- I had a very large head and had to do it in 4 batches in spite of using a wok. Next time I will oven roast it which was my inclination in the first place. If I do that it will still be daylight when I need to harvest the mint.

  • Rutabaga on November 16, 2016

    My husband and five-year-old really loved the tahini yogurt sauce used here - a good thing, considering I didn't have the full amount of cauliflower, so had an excess of sauce. It is excellent on pita bread, with or without the cauliflower. I did find that it took closer to ten minutes of frying for me to get the golden brown color I wanted on the florets. Having made my florets quite small, I would also keep them a little larger next time, maybe keep them to large bite size, in order to retain a little crunch.

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