Fry

Lemony Tahini Quark Sauce with Fried Cauliflower

May 21, 2018
Photo by Wunder Creamery
Author Notes

Bring a taste of the Mediterranean to table with this heavenly cauliflower tahini dish. You’ll be dreaming of clear-blue skies and deep warm seas in no time. —Wunder Creamery

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 2-4
Ingredients
  • For the cauliflower
  • 1 head of medium cauliflower
  • 3/4 cup grapeseed oil (for frying)
  • 1-2 teaspoons Kosher salt
  • 1 fresh lemon juice
  • For the sauce
  • 1 large garlic clove (grated)
  • 1 teaspoon flakey salt
  • 1/2 cup Tahini (mix well before using)
  • 1/4 cup fresh lemon Juice
  • 1/2 cup Wünder Creamery plain quark
  • 1/4 cup cup finely chopped flat leaf parsley, use green leafy parts and tender stems (optional, for serving)
In This Recipe
Directions
  1. cauliflower Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2 to 3-inch pieces, keeping them consistent in size. Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart. Heat the oil in a medium saucepan over medium-high heat until the oil begins to steam. The oil should be about 1 ½” deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Fry the remaining pieces of cauliflower. P.S. If you prefer, you can serve the cauliflower steamed.
  2. tahini sauce In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice, and quark. Whisk until smooth and creamy; the consistency will be like pancake batter. If needs to be thinned out, incorporate additional lemon juice. Place a generous dollop or two of the tahini quark sauce in a middle of a plate and smear with the back of a large spoon. Arrange the cauliflower, squeeze the lemon, top off with parsley and enjoy while warm.

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