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Stovetop Cauliflower with Pomegranate Molasses Recipe

Servings: 4 -6
Author: Pamela

Ingredients

  • 1 large head of cauliflower cut into large florets and sliced in half or in thirds through the core of each floret
  • Kosher salt
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • ½ cup fresh breadcrumbs pulse regular or gluten-free bread in a food processor/blender until crumbs form
  • ¼ teaspoon crushed red pepper flakes
  • Sea salt
  • 2 Tablespoons pine nuts toasted in a dry skillet, then add ¼ tsp olive oil and sea salt
  • 2 Tablespoons unrefined virgin coconut oil or more olive oil
  • 2 large shallots peeled and sliced into rings
  • 3 Tablespoons pomegranate seeds
  • Pomegranate molasses for drizzling
  • 2 handfuls arugula
  • Handful fresh mint leaves small ones left whole, large ones torn

Instructions

  • Bring a large saucepan of water to a boil. Add a heaping Tablespoon of kosher salt and the cauliflower. Cook for 3-4 minutes, until cauliflower is tender.
  • In the meantime, prepare a kitchen towel on a large rimmed baking sheet. After the cauliflower florets are tender, either drain them in a colander or remove them using a slotted spoon. Transfer them to the towel to drain very well. Set aside.
  • Heat a medium skillet over medium and add the oil. Add the fresh breadcrumbs, chili flakes, and a pinch of salt and sauté breadcrumbs until toasted, about 5 minutes. Set aside.
  • Heat a large skillet over medium and add the coconut oil. Add the shallots and a pinch of salt and pepper and sauté until the shallots are lightly golden and caramelized, about 6-8 minutes. Remove shallots using tongs or a slotted spoon and set aside.
  • If the pan looks dry, add more coconut oil. Raise the heat to medium-high and add the cauliflower with a pinch of salt and pepper and sauté until golden, about 6-7 minutes. Do not crowd the pan. Do this in batches, if necessary.
  • To assemble your dish, scatter the arugula on a platter and arrange the cauliflower on top. Top with breadcrumbs, shallots, pine nuts, and pomegranate seeds. Drizzle with pomegranate molasses and sprinkle with mint leaves. Serve immediately or at room temperature.

Notes

If you don't have or can't find pomegranate molasses, use aged balsamic vinegar.
If you can't pull together each component of this recipe, just leave out something like the breadcrumbs, pine nuts and/or the arugula.