For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
1 hr 30 mins
Yield:
Serves 8 (serving size: about 1/2 cup cauliflower and 1 tbsp. vinaigrette)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°F.

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  • Bring 4 cups water, wine, sugar, 4 teaspoons salt, red pepper, and bay leaves to a boil in a large Dutch oven. Add cauliflower head; cover, reduce heat, and simmer 20 minutes or until tender, turning occasionally. Place cauliflower on a paper towel-lined plate; discard cooking liquid.

  • Place cauliflower on a parchment paper-lined baking sheet; coat with cooking spray. Bake at 475°F for 30 minutes, turning and coating with cooking spray every 10 minutes. Place whole cauliflower head on a platter or cutting board.

  • Combine remaining 1/4 teaspoon salt, juice, shallots, thyme, mustard, and black pepper in a bowl. Let stand 10 minutes. Whisk in oil. Drizzle vinaigrette over cauliflower. Sprinkle with pomegranate arils, pine nuts, and parsley.

Nutrition Facts

123 calories; fat 9g; saturated fat 1.2g; mono fat 5.8g; poly fat 1.4g; protein 2g; carbohydrates 10g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 203mg; calcium 28mg; sugars 3g; added sugar 1g.
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