Roasted Cauliflower, Pomegranate And Pine Nut Salad

Name: Roasted Cauliflower, Pomegranate And Pine Nut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Cauliflower (1 Pound Size), Cut Into 2-inch Florets; 1 whole Medium Size White Or Red Onion (1 Should Yield About 1 Cup, Cut Into 1/4 Inch Slices); 5 Tablespoons Olive Oil; 1 teaspoon Salt To Taste; 1-1/2 teaspoon Freshly Ground Black Pepper, To Taste; 5 Tablespoons Pine Nuts; 2 stalks Celery, Cut On The Bias Into 1/2 In. Slices; 1/4 teaspoons Powdered Allspice; 1/4 teaspoons Powdered Cinnamon; 1/2 cups Pomegranate Arils (for 1/2 Cup You'll Need Roughly 1 Small Pomegranate); 1-1/2 Tablespoon Balsamic Or Sherry Vinegar; 1-1/2 teaspoon Maple Syrup Or Honey; 1 Tablespoon Lemon Juice

Servings: persons

1 head Cauliflower (1 Pound Size), Cut Into 2-inch Florets
1 whole Medium Size White Or Red Onion (1 Should Yield About 1 Cup, Cut Into 1/4 Inch Slices)
5 Tablespoons Olive Oil
1 teaspoon Salt To Taste
1-1/2 teaspoon Freshly Ground Black Pepper, To Taste
5 Tablespoons Pine Nuts
2 stalks Celery, Cut On The Bias Into 1/2 In. Slices
1/4 teaspoons Powdered Allspice
1/4 teaspoons Powdered Cinnamon
1/2 cups Pomegranate Arils (for 1/2 Cup You'll Need Roughly 1 Small Pomegranate)
1-1/2 Tablespoon Balsamic Or Sherry Vinegar
1-1/2 teaspoon Maple Syrup Or Honey
1 Tablespoon Lemon Juice

1
1. Preheat oven to 425 F/215 C.
2
2. Mix the cauliflower and sliced onions with 3 tablespoons of the olive oil, 3/4 teaspoon salt and some black pepper.
3
3. Spread out in a roasting pan and roast on the middle oven rack for 20-25 minutes, until the cauliflower is semi-crisp and parts of it have turned golden brown.
4
4. The onions will be done in this time, regardless of how they look. Transfer the cauliflower and onions to a large mixing bowl and set aside to cool.
5
5. Put the pine nuts in a cast iron or steel pan and toast over medium heat until they start to turn light brown. Turn off the heat and shake them in the pan; the hot pan will continue to toast them. Remove pan from heat as soon as they smell fragrant and are a slightly darker brown. The only time pine nuts are evenly brown is when they're burned so don't wait for this to happen!
6
6. After the nuts are cooled a bit, mix them with the roasted vegetables, celery, the remaining 2 tablespoons of oil and the rest of the ingredients. Stir and season with salt, pepper.
7
7. Adjust salt and pepper and add additional lemon juice to taste.
8
8. Serve at room temperature.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head Cauliflower (1 Pound Size), Cut Into 2-inch Florets, 1 whole Medium Size White Or Red Onion (1 Should Yield About 1 Cup, Cut Into 1/4 Inch Slices), 5 Tablespoons Olive Oil, 1 teaspoon Salt To Taste, and more.

Yes, Roasted Cauliflower, Pomegranate And Pine Nut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!