If I was a good mother, I’d be posting photos of birthday cake right now.

I’d be telling you all about Theo’s third birthday party (held last Saturday at our house, huge success) and all the funny and amazing things he’s said and done in the past three years. But instead, I’m bringing you cauliflower.

Roasted Cauliflower with Pomegranate | Things I Made TodayBecause to be honest, I’m writing this while on a plane to South Carolina for work, trying to tie up all the loose ends before diving head first into an intense week, and realizing that this roasted cauliflower dish that I made over a week ago has yet to see the light of internet day.

Roasted Cauliflower with Pomegranate | Things I Made Today

Plus a good Theo three year recap would require some deep reflection and curation. A “best of” reel of photos and quotes would be the smart thing to do. But instead, pomegranate.

Roasted Cauliflower with Pomegranate | Things I Made Today

But in case you’re here for the vegetables and not for the sassy three year old stories, then I’ll leave you with this. I love this flavor combo, love this texture, and love how simple this dish is. I’m classifying it as a side dish but if we’re having real talk over here, I ate the entire thing for dinner last week by myself. I have zero shame about it too.

Roasted Cauliflower With Pomegranate
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large head cauliflower, core removed and broken into small to medium florets
  • ½ large red onion, sliced thin
  • ¼ cup plus 2 tablespoons olive oil
  • ½ teaspoon Kosher salt
  • 2 scallions, chopped
  • Juice from ½ a lemon
  • 1 teaspoon Dijon mustard
  • Arils from ¼ - ½ pomegranate
  • ¼ cup pine nuts, toasted
  • 1 tablespoon cilantro, chopped
Instructions
  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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