Roasted cauliflower with pomegranate arils, mint, and toasted almond slices. A festive fall or winter side dish!

Roasted Cauliflower with Pomegranate Arils, Mint, and Toasted Almonds

Roasted cauliflower is one of my favorite things in the entire world. I’ve shared quite a few cauliflower recipes over the years. 

I’ve posted four other cauliflower recipes on the blog within the last year alone. There was this pretty unique (totally fall-friendly) curried cauliflower and apple soup, these fried cauliflower steaks with honey and hot sauce (a play on fried chicken), this roasted cauliflower with tahini  (yum!), and these cauliflower burgers.

Head over heels for cauliflower, what can I say? 

Fresh Pomegranate

This roasted cauliflower with pomegranate side dish is one of the most festive, particularly for the holiday season.

The base of the recipe is simple roasted cauliflower. Cauliflower florets tossed with olive oil, salt, pepper and roasted at a high temperature for 30 to 40 minutes in the oven. Then the magic happens. The addition of fresh pomegranate arils, toasted sliced almonds, and torn mint leaves.

It is the perfect vegetable dish for fall. Light and healthy, and so colorful and pretty. This would be such a unique Thanksgiving Day or Christmas Day side dish! 

Whole Head of Cauliflower

When I was visiting my (other) sister in Oakland this summer, I ended up going over to her husband’s house for a really delicious meal, and my sisters’ mother-in-law, Carol, served this dish.

It stuck me with me, and I’ve been wanting to make it ever since, but had to wait until the right moment when pomegranates would finally be available on the East Coast.

Cauliflower Florets

The trick to well-roasted cauliflower is high temperatures. I’ve noticed from the many times that I’ve roasted cauliflower in the past, that the majority of browning (i.e. the delicious part) for cauliflower happens in the last ten minutes or so of roasting time.

Don’t be tempted to take it out of the oven too early, as the caramelized, golden brown bits are the absolute best part. Also, salt is key!

Cauliflower is a relatively flavorless vegetable on its own, so you need both of these things to really bring out the flavor.

Roasted Cauliflower with Pomegranate Arils, Mint, and Toasted Almonds

Once roasted, the cauliflower completely transforms and becomes almost addicting. The toasted almonds add great texture, the mint adds a refreshing element, and the pomegranates give it just enough of that acidic, tart punch.

There’s a party going on in there, if you know what I mean.

Roasted Cauliflower with Pomegranate Arils, Mint, and Toasted Almonds

Roasted Cauliflower with Pomegranate Arils, Mint, and Toasted Almonds

4.3 stars (11 ratings)
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Yield: 4 - 6 Servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Roasted cauliflower with pomegranate arils, mint, and toasted almond slices. A festive fall or winter side dish!

Equipment

Ingredients

  • 1 head of cauliflower, broken into small florets roughly 2 to 2½ lbs
  • 3 tablespoons extra virgin olive oil plus more for serving
  • kosher salt
  • freshly ground black pepper
  • ⅓ cup sliced almonds toasted
  • ½ cup fresh pomegranate arils
  • ⅓ cup packed fresh mint leaves roughly torn

Instructions 

  • Preheat the oven to 425°F (220°C). Place the cauliflower florets on a large baking sheet and toss with the extra virgin olive oil. Season with salt and pepper. Roast the cauliflower for 30 to 40 minutes, tossing the florets with a spatula 3 to 4 times throughout the cooking process, until the florets are golden brown and caramelized.
  • While the cauliflower roasts, toast the sliced almonds in a small skillet over medium heat, stirring frequently, until they are golden and fragrant. Remove from the heat and immediately transfer to a small bowl to cool.
  • Once the cauliflower has roasted, allow to cool slightly before transferring to a serving platter. Add the toasted almonds, pomegranate arils, and torn mint leaves, and toss gently. Drizzle with a touch of extra virgin olive oil and serve immediately.

Tips for Success: 

  • How to Seed a Pomegranate: To remove the pomegranate arils easily, slice the top and bottom of pomegranate, and carefully, using the ridge of the pomegranate as a guide, cut along the ridges to break the pomegranate into segments. Place the segments in a large bowl filled with cold water, and carefully pry the seeds away from the peel and membrane. The peel and membrane will float so they can easily be discards, then drain the seeds in a fine-meshed sieve.
Serving: 1serving, Calories: 90kcal, Carbohydrates: 8g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Sodium: 112mg, Fiber: 4g, Sugar: 4g
Author: Laura / A Beautiful Plate
Course: Vegetable Side Dishes
Cuisine: American