This is a winning combination that I urge you to try whenever you find fresh pomegranates to play with. In our neck of the woods, it’s not always available. I prefer to buy the pomegranate seeds in those little jars because I am not too fond of the work needed to extract them from the fruit. Yes, I am familiar with all the tricks, but in this particular case, I opt for the easy way out.

AIR-FRIED CAULIFLOWER WITH POMEGRANATE SEEDS AND TAHINI SAUCE
(from the Bewitching Kitchen)

for the cauliflower:
1 head of cauliflower, florets only
1 tablespoon grapeseed oil
1/2 tsp smoked paprika
salt to taste
pomegranate seeds

for the tahini sauce:
1/2 cup tahini
juice of 1 lemon
1/4 tsp salt
1/4 tsp pepper
1 cup water to adjust consistency (you may need less)

Coat the cauliflower florets with the oil, season with smoked paprika, salt and pepper. Place in the air-fryer at 390F or as high as your fryer goes. Cook the florets until they start to get brown at the edges, shaking the basket every once in a while. While the cauliflower fries, make the sauce.

Mix all ingredients for the sauce (except the water) in a food processor and process until smooth. It will be very thick. Slowly add the water, until you get to the consistency you like.

Transfer the cauliflower to a serving platter, drizzle the sauce all over and sprinkle pomegranate seeds, as many as your heart desires.

ENJOY!

to print the recipe, click here

Comments: I adore cauliflower and I am crazy for tahini. It was odd that it took me so long to put both together. If you don’t have pomegranate seeds, kalamata olives will work well for the contrast of color and that sharp flavor. A shower of black sesame or Nigella seeds could be great too. Anything to give some contrast to the cauliflower-sauce duet. Because our air-fryer is small, when I made this recipe there were no leftovers. Actually I did have extra sauce that was drizzled on all sorts of goodies for a couple of days. If you want to make this dish for company (or if you do not own an air-fryer), go for oven-roasting, 425F works like a charm. It just takes longer and the texture won’t be as crispy.

ONE YEAR AGO: Pistachio-Rose Donuts

TWO YEARS AGO: Smoked Chocolate Macarons

THREE YEARS AGO: Chocolate Celebration Cake

FOUR YEARS AGO: Incredibly Simple Times Four, May 2018

FIVE YEARS AGO: Tangential Quiche with Asparagus and Fennel

SIX YEARS AGO: Fakebouleh

SEVEN YEARS AGO: Yellow Squash Soup

EIGHT YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

NINE YEARS AGO: Chicken-Apricot Skewers

TEN YEARS AGO:  Asparagus Quiche

ELEVEN YEARS AGO: Two-stage Pea and Prosciutto Risotto

TWELVE YEARS AGO: Mellow Bakers: Corn Bread