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Roast Cauliflower with Lemon, Almonds + Pomegranate

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 1 medium head cauliflower cut into florets (about 6 cups)
  • scant 1/4 cup almonds preferably marcona roughly chopped
  • 2 tablespoons olive oil
  • 1 lemon juiced and zested
  • cup BloomFresh pomegranate arils
  • 2 tablespoons chopped fresh parsley
  • salt and pepper


  • Heat oven to 450ºF.
  • In a mixing bowl, toss the cauliflower with almonds, oil and lemon juice; season with salt and pepper. Spread the cauliflower in a single layer on a baking sheet.
  • Bake 20-30 minutes, or until tender and golden.
  • Remove from the oven and toss with lemon zest, pomegranate arils, and parsley.