Now you have an excuse to eat vegetables! Roasted cauliflower, pomegranate and parmesan cheese is just the start of a long list of reasons why you will love this dish. Kids will love the colors in this dish and may even want to try it out!
Blake Lively posted the recipe on her website Preserve and I found it via people.com. Thanks so much to Blake Lively for the awesome recipe and photo!
Roasted Cauliflower with Pomegranate
Ingredients:
- 2 heads of cauliflower, any color
- Extra-virgin olive oil
- Spice rub
- Truffle sea salt
- One chunk of parmesan cheese (or use as much as you want!)
- Pomegranate seeds
- Toasted pine nuts
Vinaigrette for Roasted Cauliflower with Pomegranate
- 1 cup of pre-soaked golden raisins
- 1 cup of canola or grape seed oil
- ⅓ cup of rice wine vinegar
- 2 tsp. sea salt or to taste
- Pinch of paprika
- Pinch of black pepper
Throw all vinaigrette ingredients into a blender and blend until smooth.
Directions
- Bring a pot of water with a tsp. of salt to boil.
- Pre-heat the oven to 400 degrees.
- Clean the cauliflower and remove the stand and leaves.
- Once the water boils, blanch the cauliflower for about 4-5 minutes or until fork-tender. Then remove it from the bath.
- Place the cauliflower in the baking pan, drizzle oil on top, season with truffle salt, and sprinkle on a little bit of the spice rub, too.
- Place the baking pan of cauliflower in the oven until it lightly browns.
- Pour about 4 tbsp. of vinaigrette on top of each cauliflower. Then top it off with grated Parmesan, pomegranate seeds, and toasted pine nuts.
