Crispy Fried Cauliflower with Pomegranate Molasses and Coriander Dressing

If you’ve followed me on Instagram over the years, chances are you’ve seen this dish more than a few times. It’s not just a favourite of mine—it’s the most requested dish I make. I’ve finally written it up properly for the blog so it’s easy to reference and share. Once you try it, you’ll understand why it’s become such a staple.

Why You’ll Love This Dish

Frying cauliflower raw might sound unconventional, but it’s the key to getting beautifully crisp florets with golden edges and tender centres. The real magic, though, is in the dressing: pomegranate molasses brings tangy sweetness, cumin adds warmth, garlic gives it punch, and a generous handful of fresh coriander brings it all together. It’s a dish that hits every note—crunchy, tangy, herby, and just a little bit unexpected.

This recipe was inspired by a dish from the menu at @foxyistanbul and originally appeared in the Turkish cookbook Restoranlar Evde by @ceminers. I’ve adapted it slightly over time, keeping the spirit but adjusting the balance to my taste.

The Recipe

Ingredients:

• 1 medium cauliflower, broken into small florets

• Vegetable oil, for deep frying

• Juice of 1 lemon

• 3 tbsp pomegranate molasses

• 3 tbsp olive oil

• 2 garlic cloves, crushed

• Pinch of ground cumin

• Salt, to taste

• A generous handful of fresh coriander, chopped (or parsley if you prefer)

Method:

1. Heat oil in a deep pan until hot enough to fry (around 180°C/350°F). Test by dropping in a small piece of cauliflower—it should sizzle immediately.

2. Carefully add the cauliflower florets in batches. Fry until golden and crisp, then drain on paper towels. Don’t overcrowd the pan.

3. In a bowl, mix together the lemon juice, pomegranate molasses, olive oil, garlic, cumin, and salt. Stir in the chopped coriander.

4. Toss the fried cauliflower with the dressing while still warm and serve immediately.

Tips and Variations

• Batch frying: It’s important not to fry all the cauliflower at once. Doing it in batches ensures even cooking and keeps the oil temperature from dropping.

• Dressing options: If coriander isn’t your thing, parsley makes a good substitute. You can also add a pinch of chili flakes for heat.

• Serving idea: This makes a standout side dish, or you can serve it as part of a mezze spread with warm flatbreads and a dollop of yogurt.

Final Thoughts

There’s something so satisfying about transforming simple cauliflower into something you can’t stop eating. Whether you’re serving it at a dinner party or just making it for yourself, this dish always delivers. I hope it finds a place in your regular rotation, just like it has in mine.