Slow Roasted Herbed Whole Cauliflower

Ingredients

• 2 medium heads DOLE^® Cauliflower, trimmed
• 1 DOLE^® Lemon, juiced (about ¼ cup)
• 1 small DOLE^® White Onion, coarsely chopped
• ½ cup olive oil
• 1½ tablespoons salt-free poultry seasoning
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper plus additional for serving
• ½ cup shredded Parmesan cheese
• ¼ cup chopped fresh curly parsley
• ½ cup pomegranate arils

Directions

1. Preheat oven to 425°F. Line a rimmed baking pan with parchment paper. Place cauliflower heads, stem side down, on prepared pan.
2. Purée lemon juice, onion and oil in a blender 1 minute or until smooth; transfer to small bowl. Stir seasoning, rosemary, sage, thyme, salt and pepper into onion mixture. Makes about 1 cup.
3. Brush onion mixture over cauliflower heads; loosely cover with foil. Roast cauliflower 45 minutes or just until tender. Remove foil; bake 25 minutes or until golden brown and knife is easily inserted.
4. Cut each cauliflower head into thirds, serve sprinkled with cheese, parsley, pomegranate arils and pepper.