Whole Roasted Cauliflower with Lamb, Pomegranate, Pine Nuts

by Fresh Planet Flavor

Whole Roasted Cauliflower with Lamb, Pomegranate and Pine Nuts | Fresh Planet Flavor

Lamb is a controversial meat. Its taste has a dank, gamy undertone to it that’s totally absent from chicken and beef (and which means a whole lotta nope for a some people) but is… actually what I like about it. You always know when you’re eating lamb, and the taste is kissing cousins with the flavor of other interesting meats like goat, bison, venison.

However, I may not need to convince you to give lamb as much a go as cauliflower. There are quite a few cauliflower haters out there, but this is a wholly different (pun?) way of cooking a whole roasted cauliflower, and one that won me over. I adapted it from a technique in Bon Appetite that involves poaching in flavorful liquid to cook the cauliflower, then roasting it at high heat to make it crispy. I was in a hurry to get to Crossfit on the day I came up with the recipe, so I whipped the cauliflower out of the oven as soon as it had a nice browned color starting, but apparently cooking it longer developed a caramelization of sorts on the surface that’s extremely tasty. Will have to give that a go next time. 

P.S. Feel free to ram four lamb pops into the top of your cauliflower. I used two and the proportion of lamb to cauliflower was a bit too heavy on the cauliflower. Also, this is delicious with the sprinkling of pomegranate seeds, pine nuts and parsley (the flavor combination is a great one, and aesthetically pleasing… I’m not the first one to have thought of it) but this is at heart a fun presentation spin on lamb and cauliflower. So you’re welcome to simply serve hunks of the roasted cauliflower on a plate with the lamb pops. You won’t have any complaints.

Whole Roasted Cauliflower with Lamb, Pomegranate and Pine Nuts | GrokGrub.com

Life is good at the top of the food chain. But sometimes it’s really good. 😉

Whole Roasted Cauliflower with Lamb, Pomegranate, Pine Nuts
Recipe Type: Main
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 2
This recipe for whole roasted cauliflower combines poaching plus roasting with the rich taste of lamb and pine nuts, finished with the bright flavors of pomegranate and parsley.
  • [b]Cauliflower[/b]
  • 3 cups bone broth
  • ⅓ cup olive oil
  • 1 tbsp salt
  • 1 bay leaf
  • 1 tbsp crushed red pepper flakes
  • 1 head of cauliflower, leaves removed
  • </br>
  • [b]Lamb[/b]
  • 2 tsp coconut oil
  • 4 lamb chops
  • ⅓ tsp sumac
  • Salt, to taste
  • </br>
  • [b]Assembly[/b]
  • Parsley
  • Pomegranate seeds
  • Pine nuts
  • Salt, to taste
  1. Preheat oven to 475° F. Bring broth, oil, salt, red pepper flakes, bay leaf, and 2 cups of water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
  2. Using 2 slotted spoons transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 20-30 minutes.
  3. While the cauliflower roasts, cook the lamb. Heat the coconut oil in a medium skillet over high heat.
  4. When the oil ripples when you tilt the pan, add the lamb chops and sear, turning once, for approximately five minutes on each side or until the lamb is nicely browned on the outside but still lightly pink and tender on the inside.
  5. Remove the lamb chops from the skillet and allow them to rest on a plate for a few minutes before assembly.
  6. Once the cauliflower is browned to your preference in the oven, remove and gently cut the top third off in a circular motion, set aside.
  7. Position the cooked lamb chops, bone up, then pack the reserved cauliflower around them so that they stay upright in place. Finish with a garnish of fresh parsley, pomegranate seeds and pine nuts. Serve warm.

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Ashleigh June 1, 2015 - 12:31 am

My husband would love this dish! Thanks for sharing! xx

Randi Salko June 1, 2015 - 12:54 am

Sounds like a perfect summer dish. I love the idea of the cauliflower and pomegranate together.

Grok Grub June 1, 2015 - 4:56 am

It’s a fun combo. 🙂

Angelica June 1, 2015 - 1:07 am

This looks absolutely delicious! I love the way your plated this as well! Printing this recipe out as I type this! 🙂

Grok Grub June 1, 2015 - 4:56 am

Hope you enjoy!

Nikki June 1, 2015 - 7:49 am

Oh my word, this looks delicious!

Rianna, Bohemian Wanderlust June 1, 2015 - 12:26 pm

What a delicious dish! I can’t wait to try it, thank you 🙂 xx

Laurie Barrie June 1, 2015 - 2:10 pm

This looks so good! I especially like the burst of color with the pomegranate seeds.

Grok Grub June 1, 2015 - 4:44 pm

Isn’t pomegranate purty? <3

Heather June 1, 2015 - 3:58 pm

Oh wow, these look restaurant worthy. GORGEOUS and so yummy.

Grok Grub June 1, 2015 - 4:47 pm

Thanks! Love to play around with presentation…

kristen June 1, 2015 - 4:02 pm

definitely saving this one for later! woah, this looks amazing! thanks for sharing!

Leah June 1, 2015 - 7:37 pm

Love the combination. Sounds like a great spring and summer meal!

Grok Grub June 1, 2015 - 8:53 pm

Nothing like lamb in the spring. 😀

Vanessa June 1, 2015 - 8:56 pm

OMG! This sounds absolutely amazing, and as always your photos rock!!

Grok Grub June 1, 2015 - 9:16 pm

Thanks! If anyone’s gonna love a bloody bone in a photo, it’s my paleo peeps. 🙂

Tarah @ What I Gather June 2, 2015 - 12:48 am

This looks delicious. Next time we have a special evening at home I am totally making this!

Grok Grub June 2, 2015 - 4:34 am

The presentation is the fun part! Definitely special occasion worthy.

Michele Spring June 2, 2015 - 2:05 pm

You definitely have talent in the plating and photography area girl! (and in the recipe development area too, but I already gush about that enough, haha)

Grok Grub June 2, 2015 - 7:37 pm

Haha, I can’t wait until I get a camera (although the iphone has been good to me). 😉

Stacey June 2, 2015 - 3:24 pm

Wow, this looks beautiful! So colorful!

Donna June 2, 2015 - 4:09 pm

I am going to have to give this whole roasted cauliflower thing a go! Looks delicious, and the colours in your photo are fantastic!

Grok Grub June 3, 2015 - 4:10 am

You should, it’s such a fun concept.

Kim June 3, 2015 - 2:26 pm

This looks amazing!

Jean June 3, 2015 - 2:38 pm

So creative. I haven’t tried whole roasted cauliflower yet because it never sounded appealing but this version sounds and looks pretty awesome.

Grok Grub June 3, 2015 - 11:38 pm

Some people don’t like cauliflower, but I don’t mind it a bit so I keep experimenting with fun twists. 🙂

Erin June 6, 2015 - 3:01 pm

Rachel this looks incredible! need to go get some lamb just to try it

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