broccoli + cauliflower + pomegranates with tahini


Growing up vegetarian I was always really into the side dishes and salads over the main course. My parents were always pretty good about making sure there was a veggie option for me, but I can’t tell you how many times I went to dinner parties or events where I would have to skip the steak or chicken and just fend off the sides. So this is where my love of dishes like this broccoli + cauliflower + pomegranate with tahini come from!

What you’ll Need:

1 small head of purple cauliflower (if you can find it, if not just used 1 large head of white), chopped into florets
1 small head of white cauliflower, chopped into florets
1 large head of broccoli, chopped into florets
a couple tablespoons of olive oil
1 onion, sliced thin (preferably with a mandolin)
a pinch of parsley, chopped
a handful of chived or green onion, chopped
salt + pepper
a squeeze of lemon juice

for the tahini:
¼ cup of tahini
about ½ cup of water
3 tablespoons of brown rice vinegar
a dash of sesame oil
salt / pepper / red pepper flakes

Like I’ve said before, I’m a big visual person. Half the time I’ll try something when eating out just because it looks interesting to me. This fantastic combo from What’s Cooking Good Looking really has the whole package, colors, great presentation, flavors and versatility! Whip it up for your next dinner party with some halibut, chicken or fillet or even for Thanksgiving next week. Click here for all the recipe details!

(Images via What’s Cooking Good Looking)

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