Pomegranates

The holidays are upon us and I for one am all for the sides, give me all the sides! I tend to make plant-based sides that everyone can enjoy and just not tell people that they are in fact eating vegan. It helps to serve incredibly delicious sides that surpass all your guests’ wildest dreams. We will be making one of these showstoppers in the kitchen today. 

While walking through the farmers market this week, I stopped by Avila and Sons Farms and saw some gorgeous pomegranates. While this fruit is not the star of this dish we are making, she is a nutritional powerhouse. Pomegranates are breathtakingly beautiful fruit that have a vast history, appearing in the Bible as well as myths. There are thought to be 613 seeds in a pomegranate, one for each of the Bible’s 613 commandments. The shrub, flower, and fruit are all revered and thought to symbolize sanctity, fertility, and abundance. 

The fruit of the pomegranate, known as an aril, is what we will be using today. This gem-like fruit contains anthocyanins, a type of flavonoid, that has been shown to help lower blood pressure and slow the growth of cancer cells. Chronic inflammation is a precursor for so many diseases, Diabetes and heart disease being two of them. Pomegranates have been shown to help reduce inflammation in the body by their vast array of antioxidants. Vitamin C is another incredible micronutrient found in this fruit, and is vital for immune health, protein metabolism, collagen synthesis, and neurotransmitter production. Pomegranates have also been shown to help prevent the formation of 
kidney stones. 

Let’s get cooking! 

Whole Head of Roasted Cauliflower with Turmeric Tahini Sauce and Pomegranate Arils

Yield: 6 Servings

1 large head of cauliflower
¼ cup olive oil 
½ teaspoon sea salt 
¼ teaspoon freshly ground black pepper 

Turmeric Tahini Sauce

½ cup tahini 
¼ cup rice wine vinegar or apple cider vinegar 
1 tablespoon turmeric 
1 teaspoon sea salt 
¼ teaspoon freshly ground black pepper 
½ cup pomegranate arils 
¼ cup fresh parsley, chopped 

Directions:

1. Preheat the oven to 400 degrees. 

2. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, creating a flat surface. Rinse the cauliflower and do not dry.

3. Place the cauliflower into a cast iron skillet and drizzle with olive oil, season with salt and pepper.

4. Transfer to the preheated oven and roast for 1 to 1 1⁄2 hours or until a knife inserted in the center comes out easily and it’s golden brown. 

5. While the cauliflower is roasting, make the sauce. In a blender, combine the tahini, vinegar, water, turmeric, salt, and pepper. Blend until smooth and creamy. Set aside. 

6. To serve, place the whole head of cauliflower on a round platter, pour the sauce over the top, sprinkle with the pomegranate arils and parsley and serve with a big steak knife so that guests can cut off large pieces. Enjoy!