Executive Chef Billy of the Cooking Light Marketing Kitchen shares with us how to make a fried cauliflower with tahini and pomegranate seeds recipe. Tune in to the video to learn how to make this delicious dish and hear some great health tips.
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217 per serving
- 1/3 cup cilantro leaves, packed
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice
- 2 garlic cloves
- 6 tablespoons water
- 1/2 teaspoons salt, divided
- 2 tablespoons extra-virgin olive oil
- 6 cup cauliflower florets, about 1 large head
- 1/4 teaspoons freshly ground black pepper
- 1/3 cup pomegranate arils
Preheat oven to 375. 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. 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.