Ingredients
Prepare Crispy Cauliflower
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Flour, rice 2 cups
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Baking powder 1 Tbsp
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Sugar 2 tsp
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Salt 3.5 tsp
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Sumac 1 Tbsp
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Sparkling water 1.25 cups
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Oil for frying
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Cauliflower florets 10 cups
Prepare Pickled Red Onion
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Water 0.5 cup
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Vinegar, white 0.5 cup
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Sugar 1 Tbsp
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Red onion, sliced 1.5 cups
Prepare Green Goddess Tahini Sauce
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Parsley, leaves, fresh 0.25 cup
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Cilantro leaves 0.25 cup
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Tahini 0.25 cup
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Garlic 2 tsp
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Vinegar, cider 1 tsp
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Water, as needed
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Salt and Pepper, to taste
Assemble the Dish
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Pomegranate seeds, as needed 0.75 cup
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Sunflower seeds 0.25 cup
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Feta cheese crumbles 1 cup
Preparation
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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.
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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.
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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.
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Assemble the Dish
- Divide crispy cauliflower into 10 portions and top with green goddess tahini sauce, feta cheese, sunflower seeds, and pomegranate seeds.