I’ve been in search of
excuses to eat yogurt tahini sauce recipes that go well with yogurt tahini sauce. Two of my favorites right now are fried cauliflower and falafel (a grain-free AND a gluten-free version, coming soon).
I first had fried cauliflower about a year ago at a Greek restaurant and it was deep-fried, and great, but I don’t want to consume a cup of oil with my meal on a regular basis. So, I found this one by Yotam Ottolenghi. Oh, and if you aren’t familiar with this book, I recommend it, although this recipe is not in it.
I’ve made yogurt tahini sauce a couple of ways, and for this dish I prefer to add garlic to the sauce, but you can leave it out if you prefer. And you can tone down the lemon juice a bit to mellow it out further. I prefer a punchier version of sauce to go with the milder taste of the fried cauliflower. But just for the record, I could eat fried cauliflower even without the sauce.
I followed Yotam’s recipe pretty closely, but I did vary on a few techniques, measurements, and ingredients. Take at peek at his, because you might prefer it. Also, I didn’t have pomegranate molasses and subbing it with honey didn’t seem right. Again, it’s up to.
Fried Cauliflower (2 servings)
- 1 medium size cauliflower head
- about 4 green onions (scallions), cut into a few pieces
- about 1/8 teaspoon of sea salt
- about 2 tablespoons of high heat oil
- Cut up the cauliflower into small trees and then slice in half or quarters so there are some flat sides for browning.
- Place the oil in a large frying pan and warm to a medium heat.
- Spread the cauliflower and onions across the hot pan so they are not on top of one another. If necessary, do this in batches so there is just one layer in the pan.
- Let the cauliflower sit for about 5 minutes in the pan to brown and then toss to turn them over so they can brown on the other side. Brown on the other side for another 5 minutes.
- Place the cooked cauliflower and onions on a paper towel and then salt lightly.
- I like to dip the cauliflower and onions in the yogurt tahini sauce, or alternatively you can blend about half of the sauce in with the cauliflower and onions and then serve.
Yogurt Tahini Sauce
- 1 cup of plain yogurt
- 2 tablespoons of tahini paste (sesame paste; I used raw tahini paste)
- 3 teaspoons of lemon juice
- 1 garlic clove, crushed
- chopped fresh or dried herbs optional (mint or dill are good)
- salt to taste
- water for thinning the sauce (optional)
Combine all the ingredients in a bowl and whisk to blend well. Refrigerate in a sealed container. It lasts a few weeks.