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roasted christmas cauliflower salad

  • Author: Emilie Raffa
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4


  • 1 head of cauliflower, broken into florets
  • drizzle of olive oil
  • 2 heaped tbsp sumac*
  • dash of garlic powder, to taste
  • coarse salt & freshly ground pepper
  • 3/41 cup pomegranate seeds
  • 1/4 cup roughly chopped dill, divided

*If you cant find sumac, substitute with a light dusting of sweet, smoked paprika. Add lemon juice to the florets after roasting.


  1. Preheat your oven to 425 F. Line 2 rimmed baking sheets with parchment paper.
  2. Add the cauliflower to a large bowl. Drizzle with olive oil until well coated. Add the sumac, garlic powder, salt and pepper. Toss well to combine.
  3. Spread the cauliflower evenly onto the baking sheets.
  4. Roast for about 25-30 minutes until golden and tender (check at the 20 minute mark to see what’s going on).
  5. Remove the trays from the oven. Taste and season with extra salt and pepper, if necessary. Transfer cauliflower to a serving platter and toss gently with half of the chopped dill.
  6. To serve, sprinkle the pomegranate seeds and the remaining dill over the top.
  7. Enjoy warm or at room temperature.