Fried Cauliflower With Tahini & Pomegranate Molasses - cooking recipe

Ingredients

olive oil, for frying
1 small head cauliflower, cut into very large florets
kosher salt
2 tablespoons tahini
1 small garlic clove, finely grated
pomegranate molasses, for drizzling (found in specialty food stores)

Preparation

Fill the bottom of a large skillet with about 1/4 inch of oil. Heat over medium-high heat until the oil is shimmering and hot. Add the cauliflower and fry until soft and golden brown in spots, turning as needed, 5 to 6 minutes. Use tongs to transfer the cauliflower to a colander and toss with 1/4 teaspoon salt. Drain for a few minutes.
Meanwhile, whisk together the tahini, 2 tablespoons water, the garlic and a large pinch of salt. Arrange the drained cauliflower on a plate and drizzle with the tahini-garlic sauce and pomegranate molasses. Sprinkle all over with more salt. Serve at room temperature.