Yotam Ottolenghi's fried cauliflower with tahini recipe

On a recent visit to Israel, I was astounded by new uses for tahini, in both simple eateries and upmarket restaurants. Local connoisseurs prefer specific brands, usually Palestinian. In Britain, I would make a real effort to get a good Lebanese variety such as Al Yaman, available from Middle Eastern grocers. No offence, but the Greek brands aren't as good usually. Choose a light-coloured tahini made from hulled sesame seeds. The tahini sauce, which is thick and wonderfully rich, is the focal point in this dish. To those who find it a bit intense, just use half. This dish fits perfectly in any meze selection, but also makes a great substantial meal when served with fresh tomato salad and a warm pitta. Serves six. 500ml sunflower oil 2 medium cauliflower heads, split into small florets, weighing 1kg in all 8 spring onions, each cut into three long segments 180g tahini paste 2 garlic cloves, peeled and crushed 15g chopped parsley 15g chopped mint, plus more to finish 150g Greek yoghurt 3 tbsp lemon juice 1 tsp pomegranate molasses, plus more to finish Malden sea salt and black pepper Roughly 180ml water Heat the oil in a large saucepan. Lay in a few cauliflower florets at a time and cook for two to three minutes, turning so they colour evenly. Once golden-brown, transfer to a colander with a slotted spoon, sprinkle with a little salt and leave to drain. Repeat with the rest of the cauliflower. Next, fry the spring onions, also in batches, for a minute. Add to the cauliflower and leave to cool down. Pour the tahini paste into a large mixing bowl and add the garlic, herbs, yoghurt, lemon juice, pomegranate molasses and seasoning. Stir with a wooden spoon as you add the water. The tahini sauce will first thicken and then loosen up as you add water. Don't add too much, just enough to get a thick yet smooth pourable consistency, a bit like honey. Stir the cauliflower and onion into the tahini bowl, taste and adjust the seasoning. You may also want to add more lemon juice. To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint. • Yotam Ottolenghi is chef/patron of Ottolenghi in London.