Roasted Cauliflower with Pomegranate and Capers
Active Time: 15 minutes • Total Time: 30 minutes
Yields: 4 servings
- 2 packets Earthbound Farm Organic Cauliflower Florets
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 lemon zested
- 2 tablespoons avocado oil
- Salt and pepper to taste
- 1 tablespoon capers
- 1/4 cup pomegranate seeds
- 1/4 cup parsley chopped
With so many creative ways to love our organic cauliflower, we still appreciate a simple roasting recipe that elevates our favorite veggie with zesty flavors. With its red and green topping, this delightful dish by Tina from Well and Tasty is a great accent for any holiday meal. But we think you’ll want to make this one all year long.
Preheat oven to 425F. In a large bowl season cauliflower with smoked paprika, cumin, lemon. zest, salt and pepper and drizzle with avocado oil. Toss well to coat. Spread out cauliflower florets in a single layer on a parchment lined baking tray. Roast the cauliflower 18-20minutes, tossing once halfway through.
While the cauliflower is roasted, chop the parsley and combine with pomegranate seeds and capers in a small bowl.
Transfer the cauliflower to a serving bowl and top with the pomegranate caper mixture. Squeeze juice of half lemon, toss well and serve.