Sumac Cauliflower with Green Goddess Tahini Sauce

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

Lightly battered cauliflower pieces topped with sunflower seeds, feta cheese, pickled red onion, and an herbed green goddess tahini sauce.