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
For the cauliflower
head of medium cauliflower
grapeseed oil (for frying)
fresh lemon juice
For the sauce
large garlic clove (grated)
Tahini (mix well before using)
fresh lemon Juice
Wünder Creamery plain quark
cup finely chopped flat leaf parsley, use green leafy parts and tender stems (optional, for serving)
In This Recipe
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.
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.