Warm Fried Cauliflower Salad Recipe

Prepare and par-cook cauliflower

Cut cauliflower into bite-sized florets and rinse. Bring a large pot of salted water to a simmer and blanch florets for 3 minutes until just tender-crisp. Drain well and spread on a kitchen towel or baking sheet to steam-dry for 5–10 minutes; removing surface moisture helps achieve crispness.

Make batter

In a large bowl combine flour, cornstarch, salt, and pepper. Whisk the egg into the cold sparkling water, then pour into the dry mix and whisk lightly to form a lumpy batter — do not overmix; it should be thick enough to coat but still runny. If batter is too thick, add up to 2 tablespoons more cold water.

Fry the cauliflower

Heat 1 cup neutral oil in a wide skillet over medium-high heat until shimmering and a drop of batter sizzles immediately (about 180°C / 350°F). Working in batches, dip florets into the batter, let excess drip off, then carefully place into the oil. Fry, turning occasionally, until golden and crisp, about 3–5 minutes per batch. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (95–110°C / 200–225°F) while you finish remaining batches.

Blend the tahini sauce

Reserve about 2 cups of the cooked cauliflower (either a few of the fried pieces or use a small portion roasted separately). In a food processor combine the reserved cauliflower, tahini, Greek yogurt (or water for vegan), lemon juice, minced garlic, cumin (if using), and 1/2 tsp salt. Pulse until smooth. If mixture is too thick, add warm water 1 tablespoon at a time until you reach a thick, pourable sauce (about 2 tablespoons). Taste and adjust salt and lemon as desired.

Warm slightly

If the tahini sauce is cool, warm gently in a small saucepan over low heat for 1–2 minutes, stirring, so it is slightly warm to the touch but not hot.

Whisk together pomegranate molasses, honey (or maple), red wine vinegar, and 1 tablespoon warm water in a small bowl until glossy and pourable. Taste and balance: add a touch more honey if too tart or 1 teaspoon water if too thick. Reserve for drizzling.

Toast the almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned (2–3 minutes). Transfer to a bowl to cool. In a mixing bowl combine chopped herbs, sliced scallions, currants, pomegranate seeds and cooled toasted almonds.

Dress the herb salad: whisk together olive oil, 1 tablespoon lemon juice, 1/2 tsp salt and 1/4 tsp black pepper, then toss gently with the herb mixture. Adjust seasoning to taste.

Spread a shallow pool of warm cauliflower tahini across a large serving platter or individual plates.

Arrange warm fried cauliflower on top of the tahini in a single layer or small piles.

Scatter the dressed herb salad, currants, toasted almonds and extra pomegranate seeds over and around the cauliflower.

Drizzle the pomegranate glaze over the platter in a thin ribbon. If desired, sprinkle a light dusting of smoked paprika for color and a hint of smokiness.

Serve immediately with lemon wedges alongside for squeezing and extra tahini on the side if desired.