“Parmesan crisps add intrigue to this traditional dish,” says Greg Malouf.
Ingredients
Parmesan wafers
Tahini yoghurt
Method
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.
To dry-roast spices, cook in a dry pan, stirring over medium-high heat until fragrant. Cooking time varies.
Notes