Fried Cauliflower with Tahini and Pomegranate Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cilantro gives this a bright, zippy taste and lovely color; the leaves are especially festive when strewn with pomegranate arils over the cauliflower. Serve with hot sauce and cut lemons, if you wish. Ingredients:
1/3 cup cilantro leaves, packed |
1/3 cup tahini (roasted sesame seed paste) |
3 tablespoons fresh lemon juice |
2 garlic cloves |
6 tablespoons water |
1/2 teaspoon salt, divided |
2 tablespoons extra-virgin olive oil |
6 cups cauliflower florets (about 1 large head) |
1/4 teaspoon freshly ground black pepper |
1/3 cup pomegranate arils |
Directions:
1. Preheat oven to 375°.
2. Combine first 4 ingredients in a food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing. Add 1/4 teaspoon salt; pulse to combine.
3. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add cauliflower; cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.
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