Ingredients
- 1 cauliflower
- 1/2 pomegranate
- 1/2 bunch of coriander
- 5 cl of pomegranate molasses
- 1 pinch of sumac
- 1/2 organic lime (optional)
- 1/2 organic orange (optional)
- 10 cl of lemon juice
- 200g tahini
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Salt and pepper from the mill
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frying oil
Preparation
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Season the whole cauliflower with salt and pepper.
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Heat an oil bath to 180°C in a large saucepan or frying pan and fry the cauliflower for 10 to 15 minutes, turning regularly.
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Reserve a few heads of cauliflower and finely chop the rest with a knife.
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Cut the reserved cauliflower heads into small cubes and mix with the pomegranate seeds and chopped cilantro. Reserve a little coriander and pomegranate for dressing.
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Cover this mixture with the pomegranate molasses, sprinkle with a pinch of sumac and add the lime and orange zest if desired.
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Mix the chopped cauliflower in a salad bowl with the lemon juice and tahini to obtain cauliflower caviar.
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Arrange the cauliflower caviar in a bowl and garnish with the cauliflower salad in the middle.
