Serves 6 (serving size: about 3/4 cup cauliflower mixture and 1 1/2 tablespoons tahini mixture)
Photo: Johnny Autry; Styling: Cindy Barr
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
How to Make It
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.
We really wanted to love this recipe. Unfortunately, we didn't. Not much flavor and the tahini sauce really didn't seem to go with it. Bummer.....I'm going to mash the cauliflower and am hopeful that the roasting will add an added flavor to an already loved staple.
Sorry Cooking Light...
Edible, which surprised me because these are some of my favorite flavors. They just didn't necessarily work together. I tossed the cauliflower with the 2 Tbl of oil and the 1/2 tsp salt and pepper, then roasted in a hot roasting pan at 500 degrees for 20 minutes. Tossed it with the rest of the dressing and pomegranite straight from oven. If I did it again, I'd use less than the 3 Tbl lemon juice--- no more than 2 Tbl. But I won't make it again. Instead, I'll toss roasted cauliflower with pomegranite, and will add a dollop of a nice homemade hummus if I want extra protein. Same flavors, but more balanced if it's a light hummus vs a dressing.
Loved this recipe. Frying and then roasting the cauliflower gives it a more complex flavor and the pomegranate seeds a burst of sweet-tart. the tahini sauce is also very versatile I used it with the Atlantic cod that we served with the cauliflower. Yum!
I really wanted this to be something good an unique to do with Cauliflower but it was really bad. I didn't think the flavors went well together at all and the cooking method of pan frying and then finishing the cauliflower in the oven was just plain silly. If you would just roast the cauliflower at a higher temp it would end up looking the same way.