Roasted Cauliflower and Pomegranate Seed Salad
This is a great make-ahead dish for fall. The pomegranate seeds, parsley and cauliflower together make for a dramatic presentation. Can be served as a salad at room temperature. (Adapted from the "Jerusalem" cookbook.)
1 head cauliflower, broken into small florets (1½ pounds total)
5 tablespoons olive oil
⅓ cup small flat-leaf parsley leaves, picked
⅓ cup pomegranate seeds (from about ½ medium pomegranate)
¼ generous teaspoon ground cinnamon
¼ generous teaspoon ground allspice
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
Preheat oven to 425 degrees. Mix the cauliflower with 3 tablespoons of the olive oil, ½ teaspoon salt, and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl.
When the cauliflower is cool, add the rest of the ingredients. Stir, taste, and season with salt and pepper accordingly. Serve at room temperature.