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Baked Cauliflower with Pomegranate Seeds and Thyme
Baked Cauliflower with Pomegranate Seeds and Thyme
Photo: Liz Andrew/Styling: Erin McDowell

Meet the perfect fall side dish: baked cauliflower with pomegranate seeds and thyme. It has all the flavors you associate with the season, like fresh rosemary, thyme, sage, parsley and jewel-like pomegranate seeds. It’s sort of like stuffing—just subtract the bread and add our favorite veggie of all time.

RELATED: Spicy Whole Roasted Cauliflower

6 servings

Nonstick spray

1 sweet onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1 head cauliflower, broken into florets

5 tablespoons unsalted butter, melted

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

Kosher salt and freshly ground black pepper

½ cup chicken broth

⅓ cup chopped fresh parsley

½ cup roasted almonds, chopped

½ cup pomegranate seeds

1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking pan with nonstick spray.

2. In a large bowl, toss the onion, carrot, celery, cauliflower and melted butter to combine. Add the rosemary, thyme and sage; season with salt and pepper.

3. Transfer the mixture to the prepared pan and spread into an even layer. Pour the broth evenly over the vegetables, and transfer to the oven. Roast until the vegetables are tender and have absorbed the broth, 20 to 25 minutes.

4. Let the cauliflower cool for 5 minutes, then add the parsley, almonds and pomegranate seeds and toss well to combine.

237 calories

17g fat

20g carbs

6g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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