All, Recipes, Sides

Roasted Cauliflower Wedges with Pomegranate and Hazelnuts

By Casa de Suna

Published May 29

When roasted, cauliflower takes on a mild sweetness...

But pairing it with tart, refreshing pomegranate, and earthy hazelnut brings a flavorful combination guaranteed to tingle your taste buds. Our herbed yogurt dressing lends a layer of creaminess to complement the crunch. It’s the perfect dinner side or healthy, savory snack.

How to Make It

Difficulty: Easy

Overall Time: 55

Prep Time: 25

Cook Time: 30

Serves: 4

Ingredients

1 large head cauliflower, outer leaves removed
¼ cup olive oil, divided
1 ¼ tsp kosher salt, divided
1 cup full-fat Greek yogurt
¼ cup chopped parsley
2 tbsp chopped mint, plus extra leaves for garnish
1 tbsp lemon juice
2 tsp water
3/4 cup pomegranate arils
¼ cup chopped roasted hazelnuts

Instructions

Preheat the oven to 425°F.
Trim and discard cauliflower stem so base is flush with sides. Cut cauliflower into quarters, then set on an unlined baking sheet, cut side down. Drizzle over 3 tbsp oil, then sprinkle with 1 tsp salt. Season with fresh pepper. Gently rub each piece to coat all sides. Roast in centre of oven until just tender when pierced with a knife, 30 minutes.
Meanwhile, blend yogurt with remaining 1 tbsp oil, ¼ tsp salt, herbs, lemon juice and water in a very large jar with an immersion blender.
To serve, divide cauliflower among 4 plates. Drizzle each with yogurt dressing, then top with pomegranates, hazelnuts, and additional mint leaves, if desired. Serve with remaining yogurt dressing.