Recipe by Chef Tucker Bunch, Sweet Earth
½ lb Mann’s Caulilini™ SweetStem™ Cauliflower
2 qts vegetable oil
½ bunch Italian parsley, picked
¼ cup toasted pine nuts
4 radishes, trimmed and sliced thin
¼ cup pomegranate arils
2 tbsp extra virgin olive oil
2 cups hummus
¼ cup zhoug
Prep Time: 15 min
Cook Time: 20 min
Servings: 6
1In a stock pot, heat the oil to 350° F.
2Trim the Caulilini into 2" florets. Deep fry in small batches until the white of the florets just begins to brown and crisp. Remove to a paper towel to drain.
3Fry the parsley leaves until crisp. Remove to a paper towel to drain.
4Spoon the hummus in a “C” shape onto half the plate. Top with the fried Caulilini, dot the plate with zhoug, and garnish with the fried parsley leaves, pine nuts, pomegranate arils, and radish slices.
5Drizzle the plate with the olive oil and serve.
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