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.