Vegan Parmesan Crusted Whole Roasted Cauliflower with Kale and Pomegranate

Today is my birthday! It’s also one week until Christmas 😮, so as my gift to you I share house favourite which would make an excellent addition to your Christmas table. Pomegranate is such a beautiful fruit, it’s like throwing delicious rubies all over your plate. Super beautiful flavours here. I highly recommend giving it a try. If you feel like giving me a birthday gift, pick a favourite recipe or blog post of mine and give it a share, it really means a lot.


  • 1 whole cauliflower, stripped of it’s outer leaves
  • ~4 Tbsp of smokey parmesan (see my recipe for easy vegan parmesan here!)
  • 3 Tbsp of Extra Virgin Olive Oil (plus extra)
  • 1 Bunch of Kale, torn into bite-sized pieces
  • 1/2 cup of mixed nuts and seeds, toasted
  • Arils from 1/2 a pomegranate (you can buy these punnets if they’re out of season)
  • 2 Tbsp of Hommus (homemade or store bought) 
  • A drizzle of pomegranate molasses (this is my favourite, it’s available from Oasis Bakery if you’re in the area)


  1. Preheat the oven to 200 degrees Celsius 
  2. Cut the base off the cauliflower to make a flat surface
  3. Mix the parmesan and oil into a paste and, using your hands, rub the mixutre all over the surface of the cauliflower
  4. Oil the bottom of a dutch oven, or heavy oven-safe dish and place the cauliflower inside, cover with a lid and bake for 45 minutes. Uncover and bake for a further 15-30 minutes, until surface is beginning to brown and cauliflower is tender. Once cooked, tear the florets from the head ready for serving. 
  5. Meanwhile, sautee kale in some olive oil until softened, and toast your nuts and seeds if they are not already pre-toasted.
  6. To assemble I mix kale, nuts, and pomegranate arils in a large bowl, drizzle some pomegranate molasses onto my serving dish and cover with the kale mixture. I then dollop hommus on the plate and surround with cauliflower florets, but you can mix it up however you like!

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