INGREDIENTS
1
head cauliflower (about 2 pounds)
4 tbsp
extra virgin olive oil
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/4 tsp
crushed red pepper flakes
1/4 cup
pine nuts
1/2
pomegranate
2
scallions, thinly sliced
2 tbsp
chopped flat-leaf parsley
1 tbsp
red wine vinegar