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