INGREDIENTS

1 head of cauliflower
Vegetable oil for frying
2 large handfuls of coriander, roughly chopped
1 large garlic clove, crushed
75g tahini
Juice of 1 lemon
Pinch of sea salt.
For the pangritata:
1 tablespoon Olive oil
1 clove garlic
50g day old sourdough, crusts removed and whizzed into crumbs
Zest of one lemon
1 tablespoon of chopped parsley
A handful of pomegranate seeds for garnish

HOW TO MAKE IT

1. Remove the leaves from the cauliflower and chop into florets - bring a large pan of salted water to a boil. Add the cauliflower and boil for 3 minutes then drain and allow to steam dry.
2. Heat a deep saucepan or a fryer with vegetable oil to 160 degrees (no more than half way full of oil if using a saucepan). Test the temperature of the oil by dropping in a few breadcrumbs, if they sizzle the oil is ready. Add the cauliflower in batches and fry for 5 minutes or until golden and tender. Set aside on a paper towel lined plate and sprinkle with some sea salt.
3. Add all the ingredients for the tahini to a blender and whizz into a puree. With the motor running, slowly add some water until you have a loose dressing with the consistency of double cream.
4. To make the pangritata: Heat a tablespoon of olive oil in a frying pan and when hot, add the garlic, sourdough crumbs and a pinch of salt and fry until the crumbs are crisp (taking care not to burn the garlic) add in the lemon zest and some chopped parsley if using and remove to a plate.
5. Add a little bit of the tahini to a serving dish and sit the cauliflower florets on top. Drizzle over some more of the tahini and top with the pangritata and the pomegranate seeds if using.