Fried Cauliflower with Tahini and Pomegranate Seeds
You can never have too many hor d'oeuvre recipes, so give Fried Cauliflower with Tahini and Pomegranate Seeds a try. This recipe serves 6. One portion of this dish contains about 5g of protein, 12g of fat, and a total of 156 calories. Head to the store and pick up water, cauliflower florets, pomegranate arils, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes approximately 35 minutes.
Instructions
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.
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.