Everybody loves cauliflower these days, and with good reason! In fact, cauliflower contains some of almost every vitamin and mineral that you need. It’s especially high in vitamin C+K, and it’s full of fibers, making your belly happy!
This dish is both sweet and tart, with a mix of texture and a beautiful appearance. It will make a killing at your next dinner party!
Turmeric-Roasted Cauliflower With Maple-Pomegranate Vinaigrette
Serves 4 as a side, about 45 min
- 1 small head of cauliflower, base/core/leaves removed and cut into florets (about 4 cups)
- 1 red onion, cut into wedges
- 3 cloves garlic, peeled and sliced in half
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili flakes
- Salt
- Black pepper
- 2 tablespoons pomegranate molasses
- 1 tablespoon maple syrup
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/4 cup pine nuts, toasted
- 1/4 cup pomegranate seeds
- 3 tablespoons thinly sliced chives
Make it like this;
- Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone liner.
- In a large bowl combine cauliflower, onion, garlic, olive oil, turmeric, chile flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Toss to evenly coat the veggies and transfer to prepared baking sheet. Roast until cauliflower is tender and lightly caramelized around the edges, 20 to 25 minutes, stirring halfway through.
- To make the vinaigrette, combine pomegranate molasses, maple syrup, lemon juice and olive oil in a small bowl. Whisk until combined, and season with salt and pepper to taste.
- Arrange cauliflower mixture on a platter or serving bowl. Drizzle with vinaigrette and garnish with pine nuts, pom seeds and chives just before serving.
