35 min serves 4-6

Roasted Cauliflower with Rosemary and Pomegranate Vinaigrette

Dress up your cauliflower with rosemary and pomegranate. These florets are tossed in a bit of flour to give them a toasty flavor that is perfect with the vinaigrette.
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 20 min. PASSIVE: 15 min. DIFFICULTY Easy



  • 1 head cauliflower, washed and dried
  • 1 tbsp grapeseed oil (or other high heat oil)
  • 1 tsp sea salt
  • 1/4 cup almond flour
  • 1 tsp garlic powder
  • 1 pomegranate, 1/2 for the seeds and 1/2 for the juice


  • Juice from 1/2 pomegranate 
  • 2 tbsp fresh rosemary, minced
  • 2 tsp champagne vinegar
  • 1/4 cup olive oil
  • 1 tsp honey
  • 1 drop of dijon mustard (1/4 tsp)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Let's cook this

  1. Pre-heat oven to 450 F. 
  2. Cut cauliflower into florets and toss them in a large bowl with oil and salt. Then toss with almond flour and garlic powder. All the oil should be soaked up and in little crumbles on and around the cauliflower. 
  3. Lay al the cauliflower and crumbles into a single layer on a baking sheet. 
  4. Roast for about 15-20 minutes or until the cauliflower is browned/crisped. Oven times vary oven-to-oven just watch for the browning. 
  5. While the cauliflower cooks, make the vinaigrette. Taste
  6. Whisk all the vinaigrette ingredients in a small bowl. Taste and adjust salt and vinegar levels to your liking. Set aside for 10 minutes for the flavors to meld.
  7. Let cauliflower cool on the baking sheet for 5 minutes. 
  8. Lay cauliflower on serving plate and sprinkle with pomegranate seeds and extra rosemary. Lightly drizzle some vinaigrette over the top of the cauliflower. 


Roasted Cauliflower with Rosemary and Pomegranate Vinaigrette

Amount per 100g