Roasted Cauliflower with Easter Egg Radishes and Pomegranate Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 1 head of cauliflower
  • 1 bunch of easter egg radishes
  • ½ cup of pomegranate seeds
  • ¼ cup of olive oil
  • 1 tablespoon of kosher salt
  1. Preheat oven to 375.
  2. Slice cauliflower in half and remove greens. After removing greens cut thin slices (faster and more even cooking) and place in large bowl.
  3. Wash radishes and remove greens (greens can be juiced, sautéed or thrown in a salad). Cut radishes into halves or quarters, depending on size. Add to cauliflower.
  4. Toss cauliflower and radishes in olive oil and salt. Roast for 40 minutes (20 minutes on convection). Toss once half-way through.
  5. When finished cooking, place in serving bowl, add pomegranate seeds and toss. Serve immediately.
Recipe by Talia Bunting at