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Whole Roasted Cauliflower with Pomegranate and Pine Nuts
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Brief Description
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.
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Main Ingredient
cauliflower
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Category: Vegetables
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 70 min(s)
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Recipe Type: Public
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Source:
http://www.cookinglight.com/recipes/whole-roasted-cauliflower-pomegranate-pine-nuts
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Apr 08, 2017
Number of Servings:
Ingredients:
- 4 cups - water
- 1 cups - dry white wine
- 1/4 cups - sugar
- 4 1/4 teaspoons - kosher salt divided
- 1 tablespoons - crushed ed pepper
- 2 - bay leaves
- 1 heads - (large) cauliflower leaves trimmed
- - cooking spray
- 2 tablespoons - fresh lemon juice
- 1 1/2 teaspoons - chopped shallots
- 1 tablespoons - chopped fresh thyme
- 1 teaspoons - Dijon mustard
- 1/8 teaspoons - black pepper
- 1/4 cups - extra-virgin olive oil
- 1/2 cups - pomegranate arils
- 2 tablespoons - pine nuts toasted
- 2 tablespoons - fresh flat-leaf parsley leaves
Directions:
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.
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