Fried Cauliflower with Tahini and Pomegranate Seeds

By devogirl

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.


Nutritional Information
Amount per serving
Calories: 166
Fat: 11.7g
Saturated fat: 1.6g
Monounsaturated fat: 6g
Polyunsaturated fat: 3.6g
Protein: 5.2g
Carbohydrate: 13.6g
Fiber: 4.2g
Cholesterol: 0.0mg
Iron: 1.3mg
Sodium: 244mg
Calcium: 52mg

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

Preparation

Step 1

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.