Seared Cauliflower with Hazelnuts and Pomegranate

Nutty and slightly sweet tasting cauliflower that has been caramelized to perfection studded with toasted hazelnuts and pomegranate seeds. A simply yet elegant side dish that just happens to be Paleo and is easy to prepare.

6 minutes

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1694
Fat:	21 g
Carbohydrates:	399 g
Protein:	24 g
Calculated per serving.

by Josh Weissman

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View other recipes by Josh Weissman

Serves: 4

Ingredients

1 head 1 head 1 head Cauliflower
2 clove 2 clove 2 clove Garlic, peeled
1 whole 1 whole 1 whole Lemon
3 Tbsp 3 Tbsp 3 Tbsp Parsley, Flat Leaf, chopped
2 Tbsp 2 Tbsp 2 Tbsp Ghee
1/3 cup 1/3 cup 1/3 cup Hazelnut
1/4 cup 1/4 cup 1/4 cup Pomegranate, seeds
Salt and Pepper
Goat Cheese, optional
Parmesan Cheese, optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice the head of cauliflower in half, remove the core, and cut it into florets. Cut each floret into pieces about the size of a large grape. Place the hazelnuts in a small dry pan and turn the heat to medium. Toast them in the pan for 3-4 minutes shaking the pan often to prevent burning; until they begin to brown slightly. Pour them onto a plate to cool then transfer them to a cutting board and roughly chop them.
In a pan large enough to hold the cauliflower florets in a single layer heat the lard or ghee over medium high heat until very hot. Add the cauliflower florets, season with salt and pepper and toss once to coat with the cooking fat. Let the florets sit in a single layer for 3 minutes and then shake and let sit for another 2-3 minutes, shaking only if the pan begins to smoke. Reduce the heat to medium and continue to cook for 3-4 more minutes stirring occasionally.
Grate the garlic cloves over the cauliflower, season once more and lightly with salt and pepper and stir to incorporate well and allow to cook for another minute or less. Zest the whole lemon over the cauliflower and add the juice from half of the zested lemon to the cauliflower. Turn off the heat and add the chopped parsley and stir.
Serve cauliflower with chopped toasted hazelnuts, pomegranate seeds, and (if using) shaved parmesan or goat cheese on top.

Notes

If you love roasted veggies of any kind then you will love this, not to mention it’s much faster than roasted veggies. If you want to cut your time in half you can simply try searing your cauliflower by using already roasted hazelnuts or without the adornments first and see what you think, I’m confident you’ll want to come back to try the full recipe. I’m only saying this because I truly want you to be able to enjoy the experience of seared cauliflower and don’t want you to be daunted by adding other steps. Although the adornments do make it quite an experience.