Surprising spice and crunchy texture characterize the cauliflower; sweet, tart, and savory flavors are the heartbeat of the pomegranate pear salsa it’s served with.

Within the salsa, crisp Asian pears provide a refreshing crunch, while pomegranate seeds offer bursts of juiciness. Add in ginger, garlic, rosemary, and mustard seeds, and you’ve got an aromatic synergy of sweetness, earthiness and acidity.

Bonus points: the apple juice and apple cider vinegar add just enough tartness to balance the saccharine fruits.

Thanksgiving Sides: Tips & Tricks

For the best flavor, choose fresh pomegranate seeds over their pre-packaged counterparts. Fresh seeds add a juicy pop that elevates the salsa.
Flavor balance is key in this recipe. Taste it after 5 or 6 days of fermentation, and depending on your preferred tangy-to-briny ratio, adjust the seasoning with a pinch of salt or a dash of vinegar.
When packing the salsa into the fermentation jar, make sure the fruits are fully submerged in the brine. This prevents spoilage and helps to ensure proper fermentation. If needed, use a fermentation weight to keep everything submerged.
Boiling the cauliflower before baking helps soften the vegetable, ensuring that it absorbs the glaze and cooks evenly. It also helps the cauliflower caramelize in the oven.
Keep an eye on the cauliflower while it’s baking, especially toward the end. The glaze will begin to caramelize, and you’ll want to see that your cauliflower is golden and tender but not burned. Aim for a nice, crispy edge.

Ingredients

Pomegranate Pear Salsa
Yield: ½ gallon-sized jar

3 Asian pears, peeled & diced
2 pomegranates, seeded
1 piece ginger, peeled & finely diced
4 garlic cloves, smashed
4 rosemary sprigs
2 teaspoons black mustard seeds
2 shallots, diced
2 tablespoons sea salt
2 tablespoons apple cider vinegar
2 cups apple juice
water, to cover

Maple Harissa Glazed Cauliflower with Smoky Toasted Walnuts & Fermented Pomegranate Pear Salsa
Yield: 3 heads

3 cauliflower heads

For the Glaze:

¼ cup olive oil
1 teaspoon sea salt
2 tablespoons harissa paste
¼ cup maple syrup

For the Smoky Toasted Walnuts:

1 cup walnuts
1 tablespoon liquid smoke
¼ teaspoon sea salt

To Serve:

3 cups fermented pomegranate pear salsa

Directions

Pomegranate Pear Salsa

Add all salsa ingredients except apple juice and water to a large bowl. Massage gently and allow to rest 5 minutes.
Pack into a sterilized ½ gallon-sized glass jar, along with any residual liquid.
Pour in apple juice.
Add enough water to cover to top rim of jar.
Add fermentation weight, and fasten airlock lid.
Label jar with contents and date. Ferment at room temperature 7 days.
Transfer to refrigerator for extended storage.

Maple Harissa Glazed Cauliflower with Smoky Toasted Walnuts & Fermented Pomegranate Pear Salsa

Preheat oven to 425º F.
Boil cauliflower heads 10 minutes. Drain and cool completely.
Whisk together all of the glaze ingredients.
Arrange cooled cauliflower on a parchment-lined baking tray and brush generously with glaze.
Bake 20 to 30 minutes, or until caramelized and golden.
Toast walnuts in a pan 1 minute, or until slightly charred. Take off heat and add liquid smoke and sea salt.
Serve and enjoy!

Olivia Roszkowski

Chef Olivia Roszkowski (@oliviathechef) is a native New Yorker who holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She is a former chef-instructor of Plant-Based Culinary Arts at the Institute in NYC.