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Fried Cauliflower with Tahini and Pomegranate Seeds

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 12 mins
Total time 35 mins
Yield Serves 6 (serving size: about 3/4 cup cauliflower mixture and 1 1/2 tablespoons tahini mixture)
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.

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

Nutrition 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

How to Make It

  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.