How do I ensure the cauliflower gets tender and caramelized?

Roast the cauliflower florets and red onion wedges at 400 degreesF for 20-25 minutes, stirring halfway through, until they are tender and lightly browned around the edges.

What gives the vinaigrette its unique flavor?

The vinaigrette gets its distinctive sweet and tangy profile from a combination of pomegranate molasses, maple syrup, and fresh lemon juice.

Can I make this dish ahead of time?

You can roast the cauliflower and prepare the vinaigrette separately. Store them in airtight containers and combine just before serving to maintain freshness and texture.

What can I use if I don't have pomegranate molasses?

While pomegranate molasses offers a unique depth, you could try a reduction of pomegranate juice or a mix of balsamic glaze with a touch more maple syrup, though the flavor will differ.

How should I store any leftovers of this dish?

Store any leftover roasted cauliflower and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. Add garnishes fresh when serving.

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Turmeric-Roasted Cauliflower With Maple-Pomegranate Vinaigrette
[Vegan, Grain-free]

NP By: Nancy Partington

Author Bio

Nancy is an MD, health-supportive chef, recipe developer, culinary wellness teacher, and self-professed “health nut”... Read More

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Platter of golden turmeric-roasted cauliflower and red onion, drizzled with a dark maple-pomegranate vinaigrette, garnished with bright red pomegranate seeds, toasted pine nuts, and green chives.

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Turmeric-Roasted Cauliflower With Maple-Pomegranate Vinaigrette [Vegan, Grain-free]

163

Dairy Free

Vegan

A new holiday favorite: turmeric and chili-rubbed cauliflower with red onion, garlic, pine nuts, pomegranate seeds, and a bright maple-pomegranate vinaigrette. Turmeric brings a wonderful earthiness and a gorgeous golden color to the cauliflower florets. And juicy, ruby-red pomegranate jewels, crisp toasted pine nuts, and a zesty dressing take it... Read More

Ingredients You Need for Turmeric-Roasted Cauliflower With Maple-Pomegranate Vinaigrette [Vegan, Grain-free]

1 small head of cauliflower, base/core/leaves removed and cut into florets (about 4 cups)
1 red onion, cut into wedges
3 cloves garlic, peeled and sliced in half
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon red chili flakes
Kosher salt
Black pepper
2 tablespoons pomegranate molasses
1 tablespoon maple syrup
3 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup pine nuts, toasted
1/4 cup pomegranate seeds
3 tablespoons thinly sliced chives

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How to Prepare Turmeric-Roasted Cauliflower With Maple-Pomegranate Vinaigrette [Vegan, Grain-free]

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone liner.
In a large bowl, combine cauliflower, onion, garlic, olive oil, turmeric, chile flakes, 1/2 teaspoon kosher salt, and a few grinds of black pepper.
Toss to evenly coat the veggies and transfer to prepared baking sheet. Roast until cauliflower is tender and lightly caramelized around the edges, 20 to 25 minutes, stirring halfway through.
To make the vinaigrette, combine pomegranate molasses, maple syrup, lemon juice, and olive oil in a small bowl. Whisk until combined, and season with salt and pepper to taste.
Arrange cauliflower mixture on a platter or serving bowl. Drizzle with vinaigrette and garnish with pine nuts, pom seeds, and chives just before serving.

Notes

Heirloom orange or purple varieties of cauliflower (or a combination) would be really beautiful here as well.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.