1 large head cauliflower, florets cut into bite-sized pieces, stems discarded
4 tablespoons extra-virgin olive oil, divided
1 onion, thinly sliced
2 tablespoons pomegranate concentrate
Kosher salt and freshly ground black pepper
1/4 cup finely minced Italian flat-leaf parsley
1/2 cup pomegranate seeds
- Pre-heat oven to 400˚F
- Toss cauliflower florets on a sheet pan, in a single layer, with the olive oil. Season with salt and pepper.
- Place the sheet pan on the top rack of the oven, and roast, until tender, 15 – 20 minutes.
- While the cauliflower is roasting, caramelize the onions. Heat the remaining olive oil in a medium skillet over medium heat. Add the onions and sauté, stirring occasionally, until lightly browned, about 10 minutes. Add the pomegranate concentrate and stir to combine. Set aside.
- Remove the cauliflower from the oven. Allow to cool slightly.
- In a bowl, combine the cauliflower, onions and half the minced parsley. Toss to combine.
- Transfer the mixture to an oven-safe casserole dish. Just prior to service; warm in the oven.
- Garnish with pomegranate seeds and remaining minced parsley
Serves 4 – 6
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