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Fried Cauliflower With Tahini & Pomegranate Molasses

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.343
Energy (kCal)171.0
Carbohydrates (g)7.857
Total fats (g)14.4
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fill the bottom of a large skillet with about 1/4 inch of oil. Heat over medium-high heat until the oil is shimmering and hot. Add the cauliflower and fry until soft and golden brown in spots, turning as needed, 5 to 6 minutes. Use tongs to transfer the cauliflower to a colander and toss with 1/4 teaspoon salt. Drain for a few minutes. | 2. Meanwhile, whisk together the tahini, 2 tablespoons water, the garlic and a large pinch of salt. Arrange the drained cauliflower on a plate and drizzle with the tahini-garlic sauce and pomegranate molasses. Sprinkle all over with more salt. Serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil - - - -
    head cauliflower 1 cut - - - -
    kosher salt - - - -
    tahini 2 tablespoons 171.0 7.857 5.343 14.4
    garlic clove 1 grated - - - -
    pomegranate molasses - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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