Coriander gives this a bright, zippy taste and lovely color to this tahini and pomegranate seeds with fried cauliflower. Serve it with hot sauce and cut lemons for the optimal taste.
Have This!
- One-third cup cilantro leaves
- Half cup tahini
- Three tablespoons fresh lemon juice
- Two garlic cloves
- Six tablespoons water
- Half teaspoon salt
- Two tablespoons olive oil
- Six cups cauliflower florets
- One-fourth teaspoon ground black pepper
- Half cup pomegranate arils
Do This!
- Preheat oven to 375°.
- Combine first four ingredients in a food processor and process it until smooth.
- Add six tablespoons of water, a tablespoon at a time, until mixture is the consistency of a creamy salad dressing.
- Add teaspoon salt and pulse to combine.
- Heat a large nonstick skillet over medium heat.
- Add oil and cauliflower to pan
- Cook for ten minutes, while stirring occasionally.
- Place cauliflower on a jelly-roll pan lined with foil.
- Roast cauliflower at 375° for 18 minutes.
- Sprinkle with remaining salt and pepper.
- Add pomegranate arils.
- Serve with tahini mixture.
What Is Tahini
Tahini is a paste that comes from ground sesame seeds which are commonly used for cooking in Middle Eastern, Greek, and East Asian region.
This paste is extremely multipurpose which use in cooking sweet-savory dishes. The best part of Tahini is that it packs with numerous essential vitamins and minerals that your body needs for the day.