Serve a veggie dish they’ll never forget with this Whole Roasted Garlic and Herb Cauliflower with Pomegranate Seeds. It’s as beautiful as it is delicious–a tantalizing Friendsgiving or Thanksgiving side.
What a Beautiful Mouthful!
Whole Roasted Garlic and Herb Cauliflower with Pomegranate Seeds. Do not attempt to say this three times fast. But do include this festive side in your Thanksgiving menu because WOW. It’s so good, y’all. And so pretty! Carefully coating the cauliflower with olive oil before roasting creates that delicious golden crust. And the red pop of pomegranate is so cheery and festive.
It’s a gorgeous addition to your holiday spread.
And that flavor! Simple ingredients make this dish a stand-out. Bright, tart pomegranate, fresh savory herbs and mellow, tender cauliflower are such a surprise for the tastebuds. It’s unexpected and delicious and I can’t wait to share it with you!
The Friendsgiving Spread
This recipe is part of the Friendsgiving Spread, filled with charming details and inventive and delicious twists on your favorite holiday dishes. From appetizers to the main dish, sides and dessert, everything on the menu is planned carefully so all you have to do it put it together. Or, better yet, make it a potluck affair with your friends, for a meal and a memory you will cherish making together.
What Do I Need to Make Whole Roasted Cauliflower with Pomegranate Seeds?
- Large cauliflower head
- Fresh parsley
- Fresh rosemary
- Fresh thyme
- Fresh mint
- Garlic
- Olive oil
- Fresh lemon juice
- Kkosher salt
- Ground black pepper
- Red pepper flakes
- Flaky sea salt
- Pomegranate seeds, for garnishing
How to Make Whole Roasted Garlic and Herb Cauliflower with Pomegranate Seeds
- After preheating the oven to 425°F, line a baking sheet with parchment paper.
- Then, in a small bowl, stir together the finely chopped herbs, minced garlic, olive oil, lemon juice, salt, black pepper, and red pepper flakes.
- Next, using a large sharp knife, cut the stem from the bottom of the cauliflower crown to get a flat surface so the crown will stay upright as it bakes.
- Place cauliflower crown, cut side down, on the prepared baking sheet. Drizzle the olive oil mixture over the top and then use your hands to rub it so it evenly coats the entire cauliflower head.
- Roast until fork tender and caramelized on top, with several charred spots, about 45-50 minutes. Sprinkle with flaky sea salt and pomegranate seeds. Serve cauliflower warm or at room temperature. Enjoy!
More Thanksgiving Recipes You’ll Love
Let’s get you ready for the big feast with these festive, delicious and easy Thanksgiving recipes everyone is sure to be thankful for!
If you make this Whole Roasted Garlic and Herb Cauliflower with Pomegranate Seeds for your Friendsgiving or Thanksgiving feast, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Have fun and enjoy!
xoxo,
Whole Roasted Garlic and Herb Cauliflower with Pomegranate Seeds
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 0 hours
- Yield: 8 servings
Description
Serve a veggie dish they’ll never forget with this Whole Roasted Garlic and Herb Cauliflower with Pomegranate Seeds. It’s as beautiful as it is delicious–a tantalizing Friendsgiving or Thanksgiving side.
Ingredients
- 1 large cauliflower head
- 1 tablespoons finely chopped fresh parsley
- 1 tablespoons finely chopped fresh rosemary
- 1 tablespoons finely chopped fresh thyme
- 1 tablespoons finely chopped fresh mint
- 1 garlic clove, minced
- 2 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- Flaky sea salt, for garnishing
- ¼ cup pomegranate seeds, for garnishing
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, stir together the finely chopped herbs, minced garlic, olive oil, lemon juice, salt, black pepper, and red pepper flakes.
- Using a large sharp knife, cut the stem from the bottom of the cauliflower crown to get a flat surface so the crown will stay upright as it bakes.
- Place cauliflower crown, cut side down, on the prepared baking sheet. Drizzle the olive oil mixture over the top and then use your hands to rub it so it evenly coats the entire cauliflower head.
- Roast until fork tender and caramelized on top, with several charred spots, about 45-50 minutes.
- Sprinkle with flaky sea salt and pomegranate seeds. Serve cauliflower warm or at room temperature.
