Roasted Cauliflower with Pomegranate Recipe by Chef Hung Huynh
Cauliflower is the star in this dish. Since cauliflower doesn't truly taste like a vegetable. It almost seems like a phony potato. especially when cheese is present. After being prepared by Chef Hung, cauliflower becomes the centerpiece of a lovely winter mélange.
Ingredients
For Vinaigrette Dressing
For the main dish
Instructions
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Step 1
Bring water and 1 teaspoon of salt to a boil in a kettle.
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Step 2
Turn the oven's temperature up to 400 degrees
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Step 3
Wash the cauliflower, then take out the stand and the leaves.
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Step 4
After the water has reached a rolling boil, blanch the cauliflower for 4-5 minutes, or until fork-tender. After that, take it out of the bath
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Step 5
Arrange the cauliflower in the baking dish, splash some oil over it, sprinkle some truffle salt and spice rub on top, and then bake.
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Step 6
Bake the cauliflower in the baking pan until it is just beginning to brown
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Step 7
Spoon around 4 tablespoons of vinaigrette over each cauliflower. Then garnish it with toasted pine nuts, pomegranate seeds, and grated Parmesan
