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!