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Prepare Crispy Cauliflower

  • Flour, rice 2 cups
  • Baking powder 1 Tbsp
  • Sugar 2 tsp
  • Salt 3.5 tsp
  • Sumac 1 Tbsp
  • Sparkling water 1.25 cups
  • Oil for frying
  • Cauliflower florets 10 cups

Prepare Pickled Red Onion

  • Water 0.5 cup
  • Vinegar, white 0.5 cup
  • Sugar 1 Tbsp
  • Red onion, sliced 1.5 cups

Prepare Green Goddess Tahini Sauce

Assemble the Dish

  • Pomegranate seeds, as needed 0.75 cup
  • Sunflower seeds 0.25 cup
  • Feta cheese crumbles 1 cup
  1. Prepare Crispy Cauliflower

    • Combine rice flour, baking powder, sugar, salt, and sumac in a bowl.
    • Add sparkling water to flour mixture.
    • Dredge cauliflower florets in batter and deep fry, until golden brown.
    • Season with salt.
  2. Prepare Pickled Red Onion

    • Combine water, vinegar, and sugar in a sauce pot. Bring to a simmer and pour over red onions in a separate bowl.
    • Let red onions sit, in pickling liquid, for at least one hour.
  3. Prepare Green Goddess Tahini Sauce

    • Blanch parsley and cilantro in a small pot of simmering water. Cool in an ice bath.
    • Remove herbs from liquid add them, and tahini, garlic, vinegar and Hellmann's® Real Mayonnaise to a food processor until pureed. Add water to reach desired consistency.
    • Season with salt and pepper.
  4. Assemble the Dish

    • Divide crispy cauliflower into 10 portions and top with green goddess tahini sauce, feta cheese, sunflower seeds, and pomegranate seeds.
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