Lemony Tahini Quark Sauce With Fried Cauliflower

• For the cauliflower
• 1 head of medium cauliflower
• 3/4 cup grapeseed oil (for frying)
• 1-2 teaspoons Kosher salt
• 1 fresh lemon juice
• For the sauce
• 1 large garlic clove (grated)
• 1 teaspoon flakey salt
• 1/2 cup Tahini (mix well before using)
• 1/4 cup fresh lemon Juice
• 1/2 cup Wunder Creamery plain quark
• 1/4 cup cup finely chopped flat leaf parsley, use green leafy parts and tender stems (optional, for serving)

1. cauliflowerrnPlace a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2 to 3-inch pieces, keeping them consistent in size.rnPlace the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.rnrnHeat the oil in a medium saucepan over medium-high heat until the oil begins to steam. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Fry the remaining pieces of cauliflower. P.S. If you prefer, you can serve the cauliflower steamed.
2. tahini saucernIn a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice, and quark. Whisk until smooth and creamy; the consistency will be like pancake batter. If needs to be thinned out, incorporate additional lemon juice.rnrnPlace a generous dollop or two of the tahini quark sauce in a middle of a plate and smear with the back of a large spoon. Arrange the cauliflower, squeeze the lemon, top off with parsley and enjoy while warm.

cauliflower, cauliflower, grapeseed oil, kosher salt, lemon juice, garlic, flakey salt, tahini, lemon juice, quark, flat leaf parsley

Taken from food52.com/recipes/77011-lemony-tahini-quark-sauce-with-fried-cauliflower (may not work)