INGREDIENTS
1 large cauliflower, cut into large florets
½ cup olive oil, divided
1 tsp. red pepper flakes
1½ tsp. sea salt, divided
Freshly ground black pepper to taste
¼ cup apple cider vinegar, divided
2 large leeks, trimmed and cut into 1-to-2-inch pieces
2 large fennel bulbs, sliced into 1-inch pieces
2 Tbsp. pomegranate molasses
2 tsp. honey
Juice of 1 lemon
1 tsp. cinnamon
1 garlic clove, minced
2 cups cooked quinoa
1/3 cup black walnut pieces
½ cup pomegranate seeds
3 Tbsp. chopped fresh sage
PREPARATION
• Preheat the oven to 425 degrees.
• In a large mixing bowl, toss the cauliflower with 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, the red pepper flakes, œ teaspoon sea salt and black pepper to taste. Spread the cauliflower onto a baking sheet in a single layer.
• In the same bowl, toss the leeks, fennel, 2 Tbsp. olive oil, 2 Tbsp. apple cider vinegar, œ teaspoon sea salt and black pepper to taste. Spread the leeks and fennel onto a second baking sheet in a single layer. Roast the two trays of vegetables 30 to 45 minutes, tossing occasionally until caramelized.
• Meanwhile, whisk together the remaining œ cup olive oil, pomegranate molasses, honey, lemon juice, cinnamon and garlic together in a small bowl. Set aside.
• Toss the roasted vegetables, cooked quinoa, black walnuts, pomegranate seeds and sage together in a large mixing bowl. Toss with salad dressing to taste and serve.
This article appears in September 2014.