Fried Cauliflower with Tahini and Pomegranate Seeds

Photo: Johnny Autry; Styling: Cindy Barr
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.

Yield:

Serves 6 (serving size: about 3/4 cup cauliflower mixture and 1 1/2 tablespoons tahini mixture)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 35 Minutes

Nutritional Information

Calories 166
Fat 11.7 g
Satfat 1.6 g
Monofat 6 g
Polyfat 3.6 g
Protein 5.2 g
Carbohydrate 13.6 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 244 mg
Calcium 52 mg

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

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.

Note:

Rozanne Gold,

December 2012