Recipe by Jessica Seinfeld
1 head cauliflower
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup pine nuts
1/2 pomegranate
2 spring onions, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon red wine vinegar
Heat the oven (with the oven rack in the middle) to 425°F.
Cut the cauliflower into small florets and put on rimmed sheet pan. Drizzle with 2 tablespoons of the oil and sprinkle with 1/4 teaspoon of the salt, 1/8 teaspoon of the black pepper, and the red pepper flakes. Toss to combine and spread into a single layer. Roast until charred and just tender, about 25 minutes.
In a small pan, toast the pine nuts over medium heat until golden brown, 3 to 5 minutes.
Cut the pomegranate half in half again. Over a medium bowl, slide your thumb between the skin and the seeds to loosen. Pick out the white membranes. Slice the scallions and chop the parsley and add to the bowl. Add the vinegar and the remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to combine. Fold in the pine nuts.
Serve the cauliflower on a platter or large plate and spoon the vinaigrette over the top. Serve at room temperature.
