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
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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2018/01/31/roasted-cauliflower-pomegranate/