mama ganoush


  • 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
  • Salt and pepper from the mill

  • frying oil


  1. Season the whole cauliflower with salt and pepper.

  2. 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.

  3. Reserve a few heads of cauliflower and finely chop the rest with a knife.

  4. 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.

  5. Cover this mixture with the pomegranate molasses, sprinkle with a pinch of sumac and add the lime and orange zest if desired.

  6. Mix the chopped cauliflower in a salad bowl with the lemon juice and tahini to obtain cauliflower caviar.

  7. Arrange the cauliflower caviar in a bowl and garnish with the cauliflower salad in the middle.

Similar Posts