We had this at a Lebanese themed dinner last week. It was so good that we just had to recreate it. Instead of frying it, we did it in the oven - a rocking hot oven at that.
The home version was (almost) as good as the version we had out. In this posting, I am going to describe what we did, and where we might make an adjustment.
Ingredients
3T Tahini
2T Olive oil
2T Tomato paste (we used a home made smoked pepper/tomato mixture)
1 T smoked paprika
1 t corn starch
1 medium head of cauliflower cut into florets. The larger florets shold be halved,
Juice of 1 lemon
Small bunch of cilantro
Arils from 1/4 pomegranate
A little more tahini for drizzling
Salt and pepper to taste
Method
Preheat the oven to 500F. I used the fan setting in mine, but realized that I needed to turn it off while the cauliflower was in the oven.
In a large bowl combine the tahini, olive oil, tomato paste, paprika. Then mix in the corn starch.
Toss in the cauliflower and work by hand to make sure it is thoroughly coated. This mixture was actually too much for our 1 3/4lb Caulflower. We could have coated 2. That meant that the cauliflower didn't crisp up quite as nicely as w weould have liked, so I suggest that you play a bit with the proportions.
Wrap a sheet pan with aluminum foil - to make for easier clean up. Spread the coated cauliflower onto the pan, grind some pepper over it, and place in the preheated oven. Check for domeness after 15 minutes. If not to your liking (in our case with a little char), put back in the oven for a few more minutes
To serve, pile onto a plate, toss with lemon juice and garnish with minced cilantro and the pomegranate arils. Sprinkle some finishing salt (e.g. Maldon), and serve piping hot. In our case with a Gewurtztraminer.
