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Whole Roasted Cauliflower with Orange-Pomegranate Glaze

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Whole Roasted Cauliflower with Orange-Pomegranate Glaze

Whole roasted cauliflower with orange-pomegranate glaze.

Pomegranate and orange are some of my favorite flavors of the season, and they brighten up any meal. The acidity of the orange and the slight sourness of the pomegranate harmonize especially well in this glaze, which I drizzle over a roasted head of cauliflower. The dish works as a side for Thanksgiving or as a vegetarian main throughout the winter.

Whole Roasted Cauliflower with Orange-Pomegranate Glaze

Serves | 6 |

  • 1 large cauliflower
  • 3 clementines, sliced
  • 1 large red onion, cut into ¼-inch slices
  • 6 cloves garlic, smashed
  • ¼ cup olive oil, plus more for basting
  • salt and freshly ground black pepper, to taste
  • ¼ cup pomegranate molasses
  • ¹⁄₃ cup freshly squeezed orange juice
  • 1 Tbsp honey
  • 2 tsp red chile flakes
  • seeds from 1 pomegranate
  • 1 oz mint leaves, torn

| Preparation | Place a pan of hot water in the bottom of the oven (this will create steam) and preheat oven to 375°F. Break off and discard outer leaves of cauliflower. Cut off the bottom of the stem and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core, near the bottom, leaving the main stem intact. (Be sure to not cut off any florets.) Coat cauliflower, clementines, red onion and garlic with olive oil; season with salt and pepper. On a baking sheet, arrange clementines, onion and garlic; place cauliflower on top. Bake, 45 minutes, basting with more olive oil every 15 minutes.

Meanwhile, prepare glaze. Mix pomegranate molasses, orange juice, honey, red chile flakes, salt and pepper together in a bowl. After cauliflower has finished roasting, glaze with pomegranate mixture. Bake until cauliflower is tender and glaze begins to caramelize, approximately 15 minutes. Remove cauliflower from oven. Arrange clementines, pomegranate seeds and mint on a serving plate; top with whole roasted cauliflower. Serve warm.

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This salad can be easily thrown together for your next backyard cookout, Sunday lunch or camping trip.