Pomegranate and Sumac Roasted Cauliflower

Pomegranate and Sumac Roasted Cauliflower

This is one of my favorite dinners. I will eat the entire head of cauliflower – seriously. So that means I usually have to serve it alongside something else so everyone gets something to eat.

If you aren’t eating just an entire bowl of cauliflower (like I do), pair with any grain, rice or pasta, serve in a salad (try it with my tangy fattoush salad dressing), in a wrap with falafel, hummus, and garlic sauce, in a taco with some pickled veggies, grilled or roasted meats (try it with my pomegranate chicken), … ah darn, now I’m hungry again.

Before I get too distracted, here’s the recipe.

Preheat the oven to 425 degrees F. Break a large head of cauliflower and break it into bite-sized florets. Add the florets to a large mixing bowl and toss in: about 2 tablespoons of each pomegranate molasses and olive oil (enough to coat the cauliflower), about a teaspoon of each sumac and salt, zest of half a lemon, a squeeze or two of lemon juice, and a few grinds of pepper.

Place on a baking sheet (I like to line mine with a silicone mat) and roast for about 30 – 35 minutes until golden on the outside and tender on the inside.

Top with some finely chopped fresh (or dried) parsley or mint (optional but tasty) or some pomegranate arils. Enjoy!

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!