Prep Time:

15 minutes
Cooking Time:
30 minutes
8 servings

2 heads of cauliflower, cut into florets
1 pomegranate, seeds removed
1 small bunch parsley
4 ounces feta, chopped
4 ounces pine nuts, toasted
1/4 cup capers
1 lemon, juiced and zested
2 tablespoons mint, chopped
2 tablespoons Dijon
1/4- 1/2 cup olive oil

  1. Preheat oven to 400 degrees.
  2. Toss cauliflower with 2 tablespoons olive oil and roast until golden. When cauliflower is done, remove from oven and set aside to cool.
  3. Meanwhile, combine lemon juice, zest, Dijon and olive oil to make vinaigrette.

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