Meet your new go-to fall side dish: cauliflower stuffing with pomegranate seeds and almonds. It has all the flavors you associate with traditional Thanksgiving stuffing (or dressing, if that’s more your style), like fresh rosemary, thyme, sage and parsley, plus jewel-like pomegranate seeds and crunchy almonds. It just happens to be gluten-free and made with our favorite veggie of all time.
To make this dish vegetarian, simply swap the chicken broth for vegetable broth. Allergic to nuts? Leave them out, or trade them for pumpkin seeds. ’Tis the season, after all.
Spicy Whole Roasted Cauliflower
Ingredients
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
Directions
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. Cool the cauliflower for about 5 minutes, then add the parsley, almonds and pomegranate seeds and toss well to combine.