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Pomegranate Cauliflower Wings with Herbed Labneh

These Pomegranate Cauliflower Wings feature crispy nuggets of cauliflower drenched in a sweet and sour pomegranate glaze served on a bed of creamy herbed labneh. A vegetarian appetizer no one will be able to resist.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Rest Time 5 hours
Course: Appetizer, Snack
Ingredients Method

Ingredients
  

Herbed Labneh
  • 750 g (26.5oz) Greek yogurt
  • 2 cloves garlic minced
  • 1/4 cup fresh mint finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 2 tbsp lemon juice
  • 1 tsp salt
Cauliflower Wings
  • 1 head cauliflower cut into florets
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt divided
  • 1 cup sparkling water
  • 2 cups panko bread crumbs
  • 4 cups canola oil
Pomegranate Glaze
  • 1/2 tbsp canola oil
  • 1 clove garlic minced
  • 1 (1/2 inch) knob ginger minced
  • 2 tbsp soy sauce
  • 1 tbsp pomegranate molasses
  • 1 tbsp Shaoxing wine
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1/4 cup water
  • 2 tsp cornstarch
To Finish
  • Pomegranate arils for sprinkling
  • Fresh mint leaves for sprinkling
  • Fresh cilantro leaves for sprinkling
  • Toasted sesame seeds for sprinkling

Method
 

For the Labneh
  1. Place all the ingredients in a large bowl and stir to combine. Set aside.
  2. Line another bowl with a few pieces of cheesecloth. Spoon the yogurt mixture into the bowl and gather the edges of the cheesecloth together to form a bundle.
  3. Suspend the bundle from your faucet and let drain for 5 hours. Unwrap the finished labneh and place it in a bowl. Refrigerate until ready to serve.
For the Cauliflower
  1. In a medium-sized bowl, whisk to combine the flour, baking powder, and half of the salt. Stir in the sparkling water and set aside.
  2. In a separate bowl, whisk to combine the panko breadcrumbs and the remaining salt. Set aside.
  3. Working in batches, dunk the cauliflower florets in the flour-based batter. From there transfer the florets to the bowl with panko breadcrumbs. Toss until completely encrusted. Transfer the dressed florets to a cooling rack on top of a baking sheet and set aside. Repeat until you run out of florets.
  4. Pour the oil into a large, deep cast-iron skillet. Heat the oil to 350°F. Working in batches of about 6 or 7, add the florets to oil and fry until golden brown, about 6-7 minutes. Transfer the fried florets once more to the cooling rack to drain. Keep warm until ready to serve.
For the Pomegranate Glaze
  1. While the cauliflower is frying, work on the glaze. Heat the oil in a small skillet. Add the garlic and ginger and fry until fragrant. About two minutes.
  2. In a small bowl whisk to combine the soy sauce, pomegranate molasses, wine, sugar, and sesame oil. Add the mixture to the skillet and bring up to a boil.
  3. Once boiling, pour the water into a small bowl and add the cornstarch. Whisk to combine. Whisk the mixture into the soy sauce mixture and reduce the heat to low. Stir until the sauce is thick enough to readily coat the back of a spoon.
  4. Transfer the sauce to a small bowl and set aside to cool slightly.
To Serve
  1. Spoon the labneh onto a large platter. Using the back of a spoon, spread the labneh into a swoosh. Pile the cauliflower on top and spoon the pomegranate glaze over the cauliflower.
  2. Garnish the dish with sesame seeds, pomegranate arils, fresh cilantro leaves, and fresh mint leaves. Serve immediately.