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
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Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475°F.

  • 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; iron 1mg; sodium 203mg; calcium 28mg; sugars 3g; added sugar 1g.