Ingredients

The following ingredients have 5 Servings
  • 1 head of cauliflower, broken into small florets (roughly 2 to 2½ lbs)
  • 3 tablespoons extra virgin olive oil (plus more for serving)
  • kosher salt
  • freshly ground black pepper
  • ⅓ cup sliced almonds (toasted)
  • ½ cup fresh pomegranate arils
  • ⅓ cup packed fresh mint leaves (roughly torn)

Instruction

  • Preheat the oven to 425°F (220°C). Place the cauliflower florets on a large baking sheet and toss with the extra virgin olive oil. Season with salt and pepper. Roast the cauliflower for 30 to 40 minutes, tossing the florets with a spatula 3 to 4 times throughout the cooking process, until the florets are golden brown and caramelized.
  • While the cauliflower roasts, toast the sliced almonds in a small skillet over medium heat, stirring frequently, until they are golden and fragrant. Remove from the heat and immediately transfer to a small bowl to cool.
  • Once the cauliflower has roasted, allow to cool slightly before transferring to a serving platter. Add the toasted almonds, pomegranate arils, and torn mint leaves, and toss gently. Drizzle with a touch of extra virgin olive oil and serve immediately.