cauliflower fritters with tahini yogurt sauce
Cook time
Total time
Serves: 4
  • yogurt sauce:
  • ½ cup greek yogurt
  • 2 tablespoons tahini
  • 1 clove garlic, finely minced
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped parsley
  • salt and pepper to taste
  • cauliflower fritters:
  • 1 cauliflower about 1 pound cut into florets
  • ½ cup all-pupose flour
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped mint
  • 1 large egg
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • parsley salad:
  • 2 cups parsley leaves
  • ¼ cup chopped mint
  • 1 small bulb fennel, thinly sliced
  • ½ cup pomegranate seeds
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  1. In a small bowl combine all the ingredients for the yogurt sauce and set aside to let the flavors meld while you prepare the fritters.
  2. Steam the florets in a steamer basket over an inch of boiling water until easily pierced with a knife and set aside in a small bowl to cool slightly.
  3. Meanwhile, Put the flour, chopped parsley and mint, garlic, egg and salt and pepper in a bowl and whisk to combine into a smooth batter. Using a potato masher lightly smash the cauliflower until it is in pea sized pieces, add to the batter and mix lightly to combine.
  4. Heat a large heavy skillet over medium heat. Once hot, add a few tablespoons of olive oil and heat until the oil sizzles when you sprinkle a drop of water to the pan. Using a ¼ cup measuring cup scoop up the batter and lightly shape into a patty flattening it slightly. Place it in the pan and let cook on each side for 3 to 4 minutes until the fritters are golden brown. Drain the fritters on a paper towel and if desired pre-heat an oven to 200 degrees and put them on a tray in the oven while you prepare the rest of the fritters.
  5. In a large bowl combine the parsley, mint, fennel and pomegranates with the lemon juice and o?˘˘
Recipe by Scaling Back at