Fried Cauliflower With Tahini And Pomegranate Seeds

• 1/3 cup cilantro leaves, packed
• 1/3 cup tahini (roasted sesame seed paste)
• 3 tablespoons fresh lemon juice $
• 2 garlic cloves
• 6 tablespoons water
• 1/2 teaspoon salt, divided
• 2 tablespoons extra-virgin olive oil
• 6 cups cauliflower florets (about 1 large head)
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup pomegranate arils

1. 1. Preheat oven to 375u0b0.
2. 2. 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.
3. 3. 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 375u0b0 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.

cilantro, tahini, lemon juice , garlic, water, salt, extravirgin olive oil, cauliflower, freshly ground black pepper, pomegranate arils

Taken from www.epicurious.com/recipes/member/views/fried-cauliflower-with-tahini-and-pomegranate-seeds-51663821 (may not work)