Fried Cauliflower with Tahini and Pomegranate Seeds


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.

preparation

preparation Time
15 mins

cook Time
35 mins

servings
6

calories
217 per serving

ingredients

  • 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

directions

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.

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.

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