Arnabeet Mekle: Crispy Levantine Cauliflower with Tahini Tarator Sauce

• 1 medium head of cauliflower (about 800 g), cut into even bite-sized florets
• 1 tsp ground or crushed cumin seeds + salt + neutral oil for frying or roasting
• 100 g smooth sesame tahini for the tarator sauce
• 60 ml freshly squeezed lemon juice + 70 to 90 ml ice-cold water
• 1 garlic clove mashed to a paste with a pinch of salt
• 1 to 2 tbsp concentrated pomegranate molasses + 1/2 tsp ground sumac
• 25 g toasted pine nuts + chopped flat-leaf parsley & fresh Arabic flatbread

Preparation Steps

1. 1Wash the cauliflower florets, pat them bone-dry with a kitchen towel, and toss with salt and fragrant cumin.
2. 2Deep-fry in batches until deeply golden brown around the edges, or toss with 3 tbsp oil and roast on a hot sheet pan at 220 °C for about 25 minutes.
3. 3Whisk the tahini with mashed garlic and lemon juice until it seizes, then slowly whisk in ice-cold water until pale, smooth and pourable.
4. 4Pile the warm crispy cauliflower onto a wide serving platter and spoon ribbons of tarator sauce across the top.
5. 5Finish with a drizzle of pomegranate molasses, sumac, fresh parsley and toasted pine nuts, accompanied by warm flatbread.