Roasted Cauliflower With Pomegranate

Ingredients

• 1 large head cauliflower, core removed and broken into small to medium florets
  
• 1/2 large red onion, sliced thin
  
• 1/4 cup
  2 tablespoons olive oil
  
  
  
• 1/2 teaspoon Kosher salt
  
• 2 scallions, chopped
  
• Juice from 1/2 a lemon
  
• 1 teaspoon Dijon mustard
  
• Arils from 1/4 - 1/2 a pomegranate
  
• 1/4 cup pine nuts, toasted
  
• 1 tablespoon cilantro, chopped
  

Directions

1. Preheat oven to 425F.
2. In a large bowl, combine cauliflower, red onion, ¼ cup olive oil, and Kosher salt. Toss to coat. Transfer vegetables to a baking sheet, single layer, and roast for 20-25 minutes, until cauliflower starts to brown. Once vegetables are done, transfer to bowl and stir with scallions.
3. Whisk together 2 tablespoons olive oil, lemon juice, and Dijon mustard. Pour over vegetables and toss to coat. Arrange vegetables on a platter. Top with pomegranate arils, pine nuts, and cilantro. Serve warm.