Roasted Cauliflower with Pomegranate Arils, Mint, and Toasted Almonds
Roasted cauliflower with pomegranate arils, mint, and toasted almond slices. A festive fall or winter side dish!
Equipment
Ingredients
- 1 head of cauliflower, broken into small florets roughly 2 to 2½ lbs
- 3 tablespoons extra virgin olive oil plus more for serving
- kosher salt
- freshly ground black pepper
- ⅓ cup sliced almonds toasted
- ½ cup fresh pomegranate arils
- ⅓ cup packed fresh mint leaves roughly torn
Instructions
- Preheat the oven to 425°F (220°C). Place the cauliflower florets on a large baking sheet and toss with the extra virgin olive oil. Season with salt and pepper. Roast the cauliflower for 30 to 40 minutes, tossing the florets with a spatula 3 to 4 times throughout the cooking process, until the florets are golden brown and caramelized.
- While the cauliflower roasts, toast the sliced almonds in a small skillet over medium heat, stirring frequently, until they are golden and fragrant. Remove from the heat and immediately transfer to a small bowl to cool.
- Once the cauliflower has roasted, allow to cool slightly before transferring to a serving platter. Add the toasted almonds, pomegranate arils, and torn mint leaves, and toss gently. Drizzle with a touch of extra virgin olive oil and serve immediately.
Tips for Success:
- How to Seed a Pomegranate: To remove the pomegranate arils easily, slice the top and bottom of pomegranate, and carefully, using the ridge of the pomegranate as a guide, cut along the ridges to break the pomegranate into segments. Place the segments in a large bowl filled with cold water, and carefully pry the seeds away from the peel and membrane. The peel and membrane will float so they can easily be discards, then drain the seeds in a fine-meshed sieve.
Serving: 1serving, Calories: 90kcal, Carbohydrates: 8g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Sodium: 112mg, Fiber: 4g, Sugar: 4g