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Salmon with Pomegranate Ginger Sauce
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Cut a head of cauliflower into large florets.
In a large bowl, mix together 2 Tbsp. cornstarch, 1 tsp. chili powder, ½ tsp. each salt, pepper, garlic powder, onion powder and brown sugar. Toss the cauliflower with 2 Tbsp. canola oil, then sprinkle with spice mixture and toss to coat.
Grill the cauliflower on medium heat for 10 to 15 min., turning occasionally, until lightly charred and tender. Toss with ½ cup barbecue sauce just before serving.
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