Winter Roasted Cauliflower with Goat Cheese
- 1 tablespoon maple syrup
- 1 pinch ground cinnamon about 1/8 teaspoon
- 1/3 cup raw pecans
- kosher salt to garnish
- 1 large head cauliflower
- olive oil to drizzle (about 2 tablespoons)
- salt and pepper
- 1/3 cup crumbled goat cheese
- 2 tablespoons pomegranate arils
Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper and set aside. In a small bowl, whisk together the maple syrup and cinnamon. Add the pecans and toss well to combine. Spread the pecans out on the parchment lined baking sheet and bake for 10 minutes in the oven. When done, garnish with kosher salt.
While pecans cook, separate the cauliflower into florets. Line a large baking sheet with parchment paper and spread out the cauliflower. Drizzle with olive oil and toss to coat. Season with salt and pepper.
Add the cauliflower to the oven and once the pecans are done, raise the heat to 425 degrees, and roast for 30-40 more minutes or until very fork tender.
Once the cauliflower is done, immediately garnish with the goat cheese (this is important so it melts a bit on the hot cauliflower.) Then, lightly chop the pecans and garnish the cauliflower. Top with pomegranates.
Transfer to a serving platter or bowl and serve.