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Whole Roasted Cauliflower with Pomegranate and Pine Nuts

Photo: Jennifer Causey
Active time 20 mins
Total time 1 hr, 30 mins
Yield

Serves 8 (serving size: about 1/2 cup cauliflower and 1 tbsp. vinaigrette)

For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley.

Ingredients

  • 4 cups water
  • 1 cup dry white wine
  • 1/4 cup sugar
  • 4 1/4 teaspoons kosher salt, divided
  • 1 tablespoon crushed red pepper
  • 2 bay leaves
  • 1 large head cauliflower, leaves trimmed
  • Cooking spray
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons chopped shallots
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup pomegranate arils
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons fresh flat-leaf parsley leaves

Nutrition Information

  • calories 123
  • fat 9 g
  • satfat 1.2 g
  • monofat 5.8 g
  • polyfat 1.4 g
  • protein 2 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 203 mg
  • calcium 28 mg
  • sugars 3 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 475°F.

  2. Bring 4 cups water, wine, sugar, 4 teaspoons salt, red pepper, and bay leaves to a boil in a large Dutch oven. Add cauliflower head; cover, reduce heat, and simmer 20 minutes or until tender, turning occasionally. Place cauliflower on a paper towel-lined plate; discard cooking liquid.

  3. Place cauliflower on a parchment paper-lined baking sheet; coat with cooking spray. Bake at 475°F for 30 minutes, turning and coating with cooking spray every 10 minutes. Place whole cauliflower head on a platter or cutting board.

  4. Combine remaining 1/4 teaspoon salt, juice, shallots, thyme, mustard, and black pepper in a bowl. Let stand 10 minutes. Whisk in oil. Drizzle vinaigrette over cauliflower. Sprinkle with pomegranate arils, pine nuts, and parsley.