Roasted Cauliflower With Pomegranate

Name: Roasted Cauliflower With Pomegranate
Yield: Serves 4
Ingredients: 1 large head cauliflower, core removed and broken into small to medium florets; 1/2 large red onion, sliced thin; 1/4 cup \n2 tablespoons olive oil\n\n; 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

By Vicky | Things I Made Today

February 7, 2018

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Roasted Cauliflower With Pomegranate — Photo by Vicky | Things I Made Today

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Author Notes: Tell us about your recipe. —Vicky | Things I Made Today

Serves: 4

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

Preheat oven to 425F.
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.
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.