Roasted Cauliflower with Easter Egg Radishes and Pomegranate Seeds
Prep time:
Cook time:
Total time:
Serves: 2 cups
- 1 head of cauliflower
- 1 bunch of easter egg radishes
- ½ cup of pomegranate seeds
- ¼ cup of olive oil
- 1 tablespoon of kosher salt
- Preheat oven to 375.
- Slice cauliflower in half and remove greens. After removing greens cut thin slices (faster and more even cooking) and place in large bowl.
- Wash radishes and remove greens (greens can be juiced, sautéed or thrown in a salad). Cut radishes into halves or quarters, depending on size. Add to cauliflower.
- Toss cauliflower and radishes in olive oil and salt. Roast for 40 minutes (20 minutes on convection). Toss once half-way through.
- When finished cooking, place in serving bowl, add pomegranate seeds and toss. Serve immediately.
Recipe by Talia Bunting at https://www.taliabunting.com/roasted-cauliflower-with-pomegranate-seeds/
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