Cauliflower and sprouts are served with yogurt-tahini sauce and a Lebanese-style walnut and herb gremolata.
Ingredients
Canola or vegetable oil, for deep frying
1head cauliflower, cut into florets
6Brussels sprouts, halved
salt to taste
Lebanese gremolata
1bunch coriander, finely chopped
¼ cupwalnuts, finely chopped
1 redbirdseye chilli, finely chopped
¼ redcapsicum, finely diced
1medium clove garlic, finely chopped
1lemon, juiced
3-4 tbspextra virgin olive oil
salt to taste
Tahini sauce
½ cuptahini
½ cupGreek style yoghurt (or soy yoghurt for vegan version)
2lemons, juiced
⅓-½ cupwater
2cloves garlic, minced
salt to taste
dry toasted pine nuts (optional)Instructions
Heat canola/vegetable/rice bran oil in a fryer to 170°C. Fry cauliflower and Brussels sprouts, in batches, until golden brown. Remove from oil and drain on a paper towel. Set aside until needed.
Meanwhile, to make gremolata, mix all the ingredients together. Adjust seasoning as required.
To make the tahini sauce, mix all ingredients together except the water. Once well combined, add water a little at a time until desired consistency is achieved. You want a thick sauce that is smooth on the palate.
To assemble, start with the sauce at the base, add the cauliflower and Brussels sprouts in the middle in a pile. Sprinkle with gremolata and toasted pine nuts (optional).
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions below
Heat canola/vegetable/rice bran oil in a fryer to 170°C. Fry cauliflower and Brussels sprouts, in batches, until golden brown. Remove from oil and drain on paper towel. Set aside until needed.
Meanwhile, to make gremolata, mix all the ingredients together. Adjust seasoning as required.
To make tahini sauce, mix all ingredients together except the water. Once well combined, add water a little at a time until desired consistency is achieved. You want a thick sauce that is smooth on the palate.
To assemble, start with the sauce at the base, add the cauliflower and Brussels sprouts in the middle in a pile. Sprinkle with gremolata and toasted pine nuts (optional).