May 26, 2018
Side Dishes, Vegetables, Food Processor,
Oven Bake, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
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"Recipe source: Best of Cooking Light 2015"
Preheat oven to 375 degrees F.
In a food processor combine first 4 ingredients (-garlic) and process until smooth. Add the water, 1 tablespoon at a time, until mixture is consistency of a creamy salad dressing. Add 1/4 teaspoon salt and pulse to combine.
Heat a large skillet over medium heat. Add oil and swirl to coat. Add cauliflower and cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast for 15-20 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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