Recipes
Fresh and flavorful ways to prepare the day’s best catch.
Roasted Florentino Cauliflower with Pomegranate
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
COURSE: Side
Sweet, nutty, baby cauliflower is complemented by tangy pomegranate seeds and whole grain mustard vinaigrette for a perfectly delightful side for a wide variety of entrées.
Ingredients
- 1 lb. Florentino cauliflower
- 4 Tbsp Citarella Olive Oil, divided
- 1 Tbsp whole grain mustard
- 1 Tbsp Citarella white wine vinegar
- 1 tsp Citarella honey
- ½ cup pomegranate seeds
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place cauliflower on a sheet pan, toss with two tablespoons olive oil, and season with salt and pepper.
- Roast for 20 minutes, tossing halfway.
- Meanwhile, in a small bowl, mix together remaining olive oil, whole grain mustard, white wine vinegar, and honey.
- Remove cauliflower from pan and place on a serving platter. Drizzle with mustard vinaigrette and top with pomegranate seeds.
SHOP THIS RECIPE
