1Preheat oven to 400 degrees.
2Toss cauliflower with 2 tablespoons olive oil and roast until golden. When cauliflower is done, remove it from the oven and set it aside to cool.
3Meanwhile, combine lemon juice, zest, Dijon, and olive oil to make the vinaigrette. Set aside.
4When cauliflower is cool enough to handle, finely chop florets until they resemble Israeli couscous.
5Combine chopped cauliflower with feta, pine nuts, and capers.
6Toss with vinaigrette and herbs. Lightly fold in pomegranate seeds.
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