Roasted Cauliflower with Pickled Red Onions

Want to get your veggies and love every bite? Celebrity chef Marc Murphy (Chopped) shares his recipe for Roasted Cauliflower with Pickled Red Onions. Note: Sauce can be served on the side, if you prefer.

Pick up Marc’s cookbook Season with Authority: Confident Home Cooking on Amazon.

Roasted Cauliflower with Pickled Red Onions
Serves 6


2 heads cauliflower, cut into florets
Kosher salt
Freshly ground black pepper
1 teaspoon cumin, divided
5 tablespoons extra-virgin olive oil
2 medium red onions, peeled and sliced lengthwise
1/2 cup sherry wine vinegar
1/2 cup plain yogurt
2 tablespoons tahini
Juice of 1 lemon
1 tablespoon water
1/2 cup pomegranate seeds, for garnish (optional)


1. Preheat oven to 400 degrees.

2. In a large bowl, toss the cauliflower florets with salt, pepper, 1/2 teaspoon cumin, and 3 tablespoons olive oil. Mix well. Place cauliflower on a baking sheet and roast for 25 to 30 minutes.

3. In a large skillet over medium heat, add the remaining 2 tablespoons olive oil. Add the onions and sauté until soft, about 5 to 8 minutes. Add the vinegar and let reduce until almost dry, about 4 to 5 minutes. Mix with roasted cauliflower.

4. In a small bowl, whisk together the yogurt, tahini, lemon juice, water, and remaining 1/2 teaspoon cumin. Drizzle sauce over the cauliflower and garnish with pomegranate seeds.

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