Make Ahead

Roasted Cauliflower With Pomegranate

February  7, 2018
1 Ratings
Photo by Vicky | Things I Made Today
  • Serves 4
Author Notes

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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

1 Review

Shelby C. December 29, 2020
Delightful Holiday Addition. Received a lot of compliments during Christmas dinner and requests for the recipe. Thanks Food 52 for the great recipe!