This recipe for fried cauliflower salad with green tahini is described as a striking but easy first-course dish that is common on restaurant menus. The version by Hadas Nitzan pairs crispy cauliflower with tahini, fresh vegetables, herbs, and toasted almonds for extra crunch, and the article says serving it with good bread for dipping turns it into a satisfying meal.
The recipe yields about 4 servings. It calls for 1 medium cauliflower, 3 eggs, 2 cups breadcrumbs, 1/4 teaspoon salt, and 1/4 cup oil for frying. For the tahini sauce, mix 1/2 cup traditional tahini, 2 tablespoons lemon juice, a small bunch of parsley, 1/4 teaspoon salt, and 1/2 cup water. For garnish, prepare 1 finely chopped tomato, 1 finely chopped red onion, chopped parsley, and a handful of sliced almonds.
To prepare it, separate the cauliflower into florets and blanch them in boiling water for 3 to 4 minutes, then drain. Coat the florets in beaten eggs mixed with salt, then breadcrumbs, and fry them in hot oil until golden. Set them on baking paper to drain.
Blend the tahini, lemon juice, parsley, water, and salt until smooth. To serve, spread the green tahini generously on a platter, arrange the fried cauliflower on top, then scatter over the tomato, red onion, parsley, and almonds. The recipe is credited to Achva.
