02 Feb Roasted Cauliflower Florets with Pomegranate Goat Cheese Sauce
It’s finally the month of love, and everything in my kitchen is coming up pink and red! This recipe uses pomegranates in three forms to create the subtle shades of pink: Pomegranate juice, pomegranate molasses, and pomegranate seeds. Don’t let the fancy look fool you, this dish is beyond easy and takes only 5-10 minutes of hands on time!
You can find the super tart and pungent molasses at many middle eastern markets, some Whole Foods stores, or online.
- 1 large head of cauliflower, cut into 1 inch florets (about 7 cups)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon kosher sea salt
- 3 tablespoons pomegranate juice
- 1 teaspoon pomegranate molasses
- 1/2 cup fresh goat cheese
- 2 tablespoons mint leaves, chiffonaded
- 2 tablespoons pomegranate seeds
- 1 teaspoon ground sumac
- Pink sea salt
- Preheat oven to 425 degrees
- Toss cauliflower with oil and salt and spread on a large metal baking sheet, making sure the cauliflower is not crowded (or it will steam instead of roast). Place in oven and cook until golden brown and starting to crisp on the edges, about 25-35 minutes (depending on the size and amount of cauliflower). Shake in pan to move the florets around after about 15 minutes.
- While cauliflower is cooking, make your sauce. Add all ingredients to a small food processor and mix until uniform in color and fully combined.
- When cauliflower is done toss with half the sauce.
- Swoosh the remaining sauce on your plates or platters (or serve on the side as a dipping sauce) and garnish with pomegranate seeds, mint, sumac, and sea salt.
- Serve warm.
- You can find the super tart and pungent molasses and sumac is a middle eastern ground berry that has a lovely balanced lemony tart flavor and a beautiful color. You can find both at many middle eastern markets, some Whole Foods stores, or online. If you can't find them, just leave them out and you'll still have a delicious dish.