11/16

Pamela Salzman’s Stovetop Cauliflower With Pomegranate Molasses

Thanksgiving is almost here! This year, since I’m about to literally pop, we aren’t traveling. Instead, I’m having the family over at our house which always adds the pressure.

I don’t know about you–but I’m bored of the same old holiday dishes. Also, the standard stuffing and mashed potatoes aren’t the most health and weight conscious in the bunch. So for some new skinny side dish ideas I called up my good friend and FANTASTIC chef, Pamela Salzman.

For the next two weeks, I’ll be sharing all the recipes we prepared together. Each one is unique, healthy, and most importantly, delicious. So, take some notes–they are perfect for your family Thanksgiving meal!

To kick if off, Pamela and I are sharing her recipe for Stovetop Cauliflower with Pomegranate Molasses.

photo credit: Erica Hampton Photography

Stovetop Cauliflower With Pomegranate Molasses

photo credit: Erica Hampton Photography

Ingredients: 

• 1 large head of cauliflower, cut into large florets and sliced in half or in thirds through the core of each floret
• Kosher salt
• 2 tbsp. unrefined, cold-pressed extra-virgin olive oil
• 1/2 cup fresh breadcrumbs (pulse bread in a food processor/blender until crumbs form)
• 1/4 tsp. crushed red pepper flakes
• Sea salt
• 2 tbsp. pine nuts, toasted in a dry skillet, then add 1/4 tsp. olive oil and sea salt
• 2 tbsp. unrefined virgin coconut oil (or more olive oil)
• 2 large shallots, peeled and sliced into rings
• 3 tbsp. pomegranate seeds
• Pomegranate molasses for drizzling
• 2 handfuls arugula
• Handful fresh mint leaves, small ones left whole, large ones torn

Directions:

1. Bring a large saucepan of water to a boil. Add a heaping tablespoon of kosher salt and the cauliflower. Cook for 3-4 minutes, until the cauliflower is tender.

2. In the meantime, prepare a kitchen towel on a large rimmed baking sheet. After the cauliflower florets are tender, either drain them in a colander or remove them using a slotted spoon. Transfer them to the towel to drain very well. Set aside.

3. Heat a medium skillet over medium heat and add the oil. Add the fresh breadcrumbs, chili flakes, and a pinch of salt and saute breadcrumbs until toasted, about 5 minutes. Set aside.

4. Heat a large skillet over medium and add the coconut oil. Add the shallots and a pinch of salt and pepper and saute until the shallots are lightly golden and caramelized, about 6-8 minutes. Remove shallots using tongs or a slotted spoon and set aside.

5. If the pan looks dry, add more coconut oil. Raise the heat to medium-high and add the cauliflower with a pinch of salt and pepper and saute until golden, about 6-7 minutes. Do not crowd the pan. Do this in batches, if necessary.

6. To assemble your dish, scatter the arugula on a platter and arrange the cauliflower on top. Top with breadcrumbs, shallots, pine nuts, and pomegranate seeds. Drizzle with pomegranate molasses and sprinkle with mint leaves. Serve immediately or at room temperature.

photo credit: Erica Hampton Photography

Stay tuned for more holiday recipes that we’ll be sharing over the next few weeks. And for Pamela’s recipes all year long, make sure to follow her blog here!