Roasted Cauliflower With Pomegranate
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.
More Great Recipes:
Vegetable|Side|Gluten-Free|Make Ahead|One-Pot Wonders|Vegan|Vegetarian
Showing out of comments
Showing 0 out of 0 comments