Fried cauliflower with parmesan wafers and tahini yoghurt

SERVES 6 // PREP TIME 30 MINS // COOK 25 MINS (PLUS COOLING)

“Parmesan crisps add intrigue to this traditional dish,” says Malouf. Pictured p103. Sunflower or canola oil, for deep-frying

1 large (about 1kg) cauliflower, cut into large florets

Juice of 1 lemon

2 tbsp roasted sesame seeds PARMESAN WAFERS 30 gm pine nuts, coarsely

chopped

30 gm parmesan, grated ¼ tsp dry-roasted cumin seeds, crushed with a mortar and pestle (see cook’s notes p192) TAHINI YOGHURT 70 gm (¼ cup) hulled tahini 340 gm Greek-style yoghurt 1 small garlic clove, crushed with a mortar and pestle with 1 tsp sea salt Juice of 1 lemon

1 For wafers, preheat oven to 180°C. Combine ingredients in a bowl. Line a large oven tray with baking paper and sprinkle 2 tsp mixture at a time into 7cm rounds (using an egg ring or pastry cutter if available). Bake until light golden (8-10 minutes), cool briefly on tray (5 minutes), then transfer to a wire rack to cool completely. Makes 12. Wafers will keep in an airtight container for up to a week.

2 For tahini yoghurt, whisk tahini and yoghurt in a bowl until combined. Stir in garlic mixture and lemon juice, season with salt to taste and chill until needed.

3 Heat oil to 180°C and deep-fry cauliflower in batches until golden (3-5 minutes). Drain on paper towels and douse with lemon juice.

4 Spoon tahini yoghurt onto a plate, top with cauliflower, wafers and sesame seeds, season to taste and serve. Wine suggestion Savoury sparkling chardonnay.