Cauliflower & Brussel SproutsKhanh Ong
- 1 head Cauliflower, cut into florets
- 6 brussell sprouts, halved
- salt to taste
- To make Lebanese Gremolata:
- 1 bunch Coriander, finely chopped
- 1/4 cup Walnuts, finely chopped
- 1 red birdseye chilli, finely chopped
- 1/4 red capsicum, finely diced
- 1 medium clove garlic, finely chopped
- 1 lemon, juiced
- 3-4 tbs Extra Virgin Olive Oil
- Salt to taste
- 1/2 cup Tahini
- 1/2 cup Greek style yoghurt (or soy yoghurt for vegan version)
- 2 lemons, juiced
- 1/3-1/2 cup water
- 2 cloves garlic, minced
- Salt to taste
- Dry toasted pine nuts (optional)
- Heat canola/vegetable/rice bran oil in a fryer to 170 degrees. Fry cauliflower and brussel 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, cauliflower and brussel sprouts, start with the sauce at the base, add the cauliflower and brussel sprouts in the middle in a pile. Sprinkle with gremolata and toasted pine nuts (optional).
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