Crispy cauliflower wraps with pomegranate and tahini

Give your wraps a serious upgrade with a crisp, deep-fried cauliflower filling, paired with a bright, lemony tahini and finished with bursts of sweet pomegranate arils and parsley for balance and lift. This recipe comes from Katie Lolas.

Credit: Jiwon Kim

• serves

  4-6

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 1 medium cauliflower
• Vegetable oil, for cooking
• Salt
• Lebanese bread, pomegranate seeds, finely chopped flat-leaf parsley, to serve

For the tahini drizzle

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp honey
• A pinch salt

Instructions

1. Cut the cauliflower into bite-sized florets. Heat a generous drizzle of oil in a large frying pan over medium-high heat. Add the cauliflower florets and fry, turning occasionally, until golden and crisp. Transfer to a plate lined with paper towel and season with a pinch of salt.
2. To make the tahini drizzle, combine the ingredients in a medium bowl and whisk until smooth. Add a little more water if needed, until you reach your preferred consistency.
3. To serve, lay out the Lebanese bread – you can peel away the top half of the bread if you like (this will give a softer wrap when rolled). Layer with cauliflower, pomegranate seeds and parsley, then drizzle with the tahini mixture. Fold and enjoy.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.