Several years ago, I served this side dish for Thanksgiving. I loved the pop of color from the pomegranate seeds! The seeds also add a contrasting texture and freshness.
This recipe calls for a Romanesco cauliflower which I was unfamiliar with. Ironically, I received my first Romanesco cauliflower in my CSA box the day before Thanksgiving. It was so beautiful I used it as a centerpiece on our table instead of roasting it! 🙂 I substituted my CSA broccoli.
This recipe was adapted from Martha Stewart Living. I roasted the vegetables after taking the turkey out of the oven. Fabulous.
- 1 large head regular cauliflower (about 2 pounds), cut into small florets
- 1 pound baby Romanesco cauliflower, or regular, cut into small florets (I used broccoli instead)
- 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
- 1 pound brussels sprouts, halved if large
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
For the Vinaigrette:
- 1/2 cup pomegranate juice
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup pomegranate seeds
- Preheat oven to 425 degrees, preferably on convection.
- Place vegetables on parchment paper-lined rimmed baking sheets, grouped by cooking times. (I used 3 baking sheets.)
- Drizzle vegetables with olive oil, season with salt and pepper, and toss.
- Spread vegetables evenly on the baking sheets, and roast until golden, mixing halfway through, about 25 to 30 minutes. (I check the broccoli and cauliflower after 15 minutes.)
- Meanwhile, make the vinaigrette. Put pomegranate juice to a bowl or measuring cup. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
Romanesco Cauliflower
One Year Ago:
Fabulous! A perfect “light” meal or side for this time of year!
Thanks!! I LOVE it!