Roasted Cauliflower With Pomegranate

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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
In This Recipe


  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.

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