Fried Cauliflower With Tahini & Pomegranate

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recipe source: Best of Cooking Light 2015"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (207 g)
  • Calories 164.2
  • Total Fat - 11.3 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 251.8 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 4.5 g
  • Sugars - 4.8 g
  • Protein - 5.4 g
  • Calcium - 95.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 77.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

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.

Step 3

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.

Tips & Variations


No special items needed.

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