Ingredients
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1
large head cauliflower, core removed and broken into small to medium florets
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1/2
large red onion, sliced thin
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1/4 cup
2 tablespoons olive oil
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1/2 teaspoon
Kosher salt
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2
scallions, chopped
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Juice from 1/2 a lemon
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1 teaspoon
Dijon mustard
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Arils from 1/4 - 1/2 a pomegranate
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1/4 cup
pine nuts, toasted
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1 tablespoon
cilantro, chopped
Directions
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Preheat oven to 425F.
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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.
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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.
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