We’ve slimmed down the amazing fried cauliflower and tahini recipe from the Jerusalaem cookbook.
1 medium cauliflower head, split into small florets, weighing 1kg.
10ml sunflower oil
30g tahini paste
1 garlic cloves, peeled and crushed
15g chopped parsley
15g chopped mint, plus more to finish
30g low fat yoghurt
3 tbsp lemon juice
½ tsp pomegranate molasses, plus more to finish
Malden sea salt and black pepper
Roughly 45ml water