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
servings
6
calories
217
ingredients
0.33 cup cilantro leaves packed
0.33 cup tahini
3 tablespoons fresh lemon juice
2 garlic cloves
6 tablespoons water
0.5 teaspoons salt divided
2 tablespoons extra-virgin olive oil
6 cup cauliflower florets about 1 large head
0.25 teaspoons freshly ground black pepper
0.33 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.
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