Cauliflower Side Dish with Spices, Lemon, and Pomegranate Seeds
A cauliflower side dish that’s perfect for Thanksgiving!
A few months ago, I asked for Fall recommendations and the most requested recipe category by far was Thanksgiving side dishes. I get it – you get stuck on the same ones year after year, or someone else snags your go-to on the Friendsgiving spreadsheet 😉 But don’t worry! I’ve got THREE recipes in the works, starting with this cauliflower side dish!
I got the inspiration for this dish after telling someone about the halloumi fries that I make in my air fryer. The combination of herbs and pomegranate seeds are not only tasty – but so pretty, too! So why not try it with spiced and roasted cauliflower? Turns out, it’s delicious.
Roasted Cauliflower Side Dish
ingredients
1 head cauliflower, cut into florets
2 tbsp olive oil
1/2 tsp salt
1 tsp paprika
1/2 tsp chili powder
1/4 cup pomegranate seeds
1/4 cup chopped parsley
1/2 lemon
step one
Preheat oven to 400 degrees.
step two
Cut cauliflower into florets and place in a mixing bowl. Add olive oil, salt, paprika, and chili powder. Stir to coat.
step three
Transfer to baking sheet and bake for 35 minutes.
step four
While they are baking, chop parsley and take the arils out of the pomegranate (most stores sell the arils alone, if you want to you can skip this step, too!).
step five
Remove the cauliflower from the oven and squeeze lemon on top. Transfer to your serving dish and toss with pomegranate and parsley.
Want to make this before your guests arrive?
If you are making this ahead of time, roast the cauliflower for 25-30 minutes and then remove from the oven. When you’re ready to serve, heat the cauliflower in the oven for 5-10 minutes, and then toss with lemon juice, pomegranate seeds, and parsley.
Stay tuned for brussels sprouts and carrots coming next week, too!
Cauliflower Side Dish with Spices and Pomegranate Seeds
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 cup pomegranate seeds
- 1/4 cup chopped parsley
- 1/2 lemon
Instructions
- Preheat oven to 400 degrees F.
- Cut cauliflower into florets and place in a mixing bowl. Add olive oil, salt, paprika, and chili powder. Stir to coat.
- Transfer to baking sheet and bake for 35 minutes.
- While they are baking, chop parsley and take the arils out of the pomegranate (most stores sell the arils alone, if you want to you can skip this step, too!).
- Remove the cauliflower from the oven and squeeze lemon on top. Transfer to your serving dish and toss with pomegranate and parsley.
Notes
If you are making this ahead of time, roast the cauliflower for 25-30 minutes and then remove from the oven. When you're ready to serve, heat the cauliflower in the oven for 5-10 minutes, and then toss with lemon juice, pomegranate seeds, and parsley.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 86Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 260mgCarbohydrates: 8gFiber: 4gSugar: 4gProtein: 3g
Want to remember Cauliflower Side Dish for later? Pin the image below:
PS. You might also like Vegetarian Stuffed Mushrooms and Crockpot Cranberry Applesauce.
