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.
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
