Whole Roasted Cauliflower with Pomegranate Vinaigrette
- 1 whole cauliflower, stem trimmed flush with bottom of head
- 2 tbsp olive oil
- 2 tbsp pomegranate molasses
- 1tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 5 tbsp olive oil
- ¾ c slivered almonds
- 1 tbsp butter
Preheat oven to 400 degrees
Rub the cauliflower all over with 2 tbsp olive oil, making sure the oil gets in all the cracks and crevices! Place in a shallow baking dish and roast for 1 hour and 20 minutes, until tender when pierced.
Make the vinaigrette. Whisk together pomegranate molasses, red wine vinegar and balsamic vinegar. Whisk in the 5 tbsp olive oil.
Heat butter over medium heat until bubbling. Pan roast the almonds until lightly browned.
When the cauliflower is done, drizzle the vinaigrette and douse the whole thing with the almonds. WOW!
Posted in: Dietary Considerations, Entrees, Vegetarian, Vegetarian Entree