Yield: Serves 6 (serving size: about 3/4 cup cauliflower mixture and 1 1/2 tablespoons tahini mixture)
Total: 35 Minutes
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
Procedure:
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.
Magazine: Rozanne Gold, Cooking Light, December 2012
Photo By: Johnny Autry; Styling: Cindy Barr
Source: http://www.myrecipes.com/recipe/fried-cauliflower-tahini-pomegranate-50400000125465/