Fried Cauliflower With Tahini & Pomegranate
Recipe: #29561
May 26, 2018
Categories: Side Dishes, Oven Bake, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Herbs, more
"Recipe source: Best of Cooking Light 2015"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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