2 heads of cauliflower, cutinto florets
1 pomegranate, seeds removed
1 small bunch parsley
4 ounces feta, chopped
4 ounces pine nuts, toasted
1/4 cup capers
1 lemon, juiced and zested
2 tablespoons mint, chopped
2 tablespoons Dijon
1/4- 1/2 cup olive oil
1. Preheat oven to 400 degrees.
2. Toss cauliflower with 2 tablespoons olive oil and roast untilgolden. When cauliflower is done, remove from oven and set aside to cool.
3. Meanwhile, combine lemon juice, zest, Dijon and olive oil to makevinaigrette. Set aside.
4. When cauliflower is cool enough to handle, finely chop floretsuntil they resemble Israeli couscous. Combine chopped cauliflower with feta,pine nuts and capers. Toss with vinaigrette and herbs. Lightly fold inpomegranate seeds.