Fried Cauliflower with Tahini and Pomegranate

This was the only Christmas Day recipe we spent much preparation time on, and even this recipe is straightforward. We have many dinner guests that view cauliflower the way the elder George Bush did broccoli. We were determined to change their perception of this perfectly lovely vegetable, and the worst skeptics had to grudgingly agree. Indeed, several suggested the sauce for this recipe would make a great salad dressing. We plan to try that!

Again, this recipe comes from the December 2012 issue of Cooking Light. What originally attracted our attention was the opportunity to use up some pomegranate arils (seeds) we had on hand. The link to the recipe is listed here. Tahini can also be purchased in many markets. Ours comes in a jar and requires vigorous stirring to reconstitute the paste before using. Tahini in the refrigerator has a long shelf life; we find the tahini jar a good product to have on hand.

Cauliflower with Tahni and Pomegranate Arils

Cauliflower with Tahni and Pomegranate Arils

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