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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 11.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.6g
  • Protein: 5.2g
  • Carbohydrate: 13.6g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 244mg
  • Calcium: 52mg

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. 1. Preheat oven to 375°.
  2. 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. 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.
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