Roasted Cauliflower, Pomegranate and Pine Nut Salad

1. Preheat oven to 425 F/215 C.
2. Mix the cauliflower and sliced onions with 3 tablespoons of the olive oil, 3/4 teaspoon salt and some black pepper.
3. Spread out in a roasting pan and roast on the middle oven rack for 20-25 minutes, until the cauliflower is semi-crisp and parts of it have turned golden brown.
4. The onions will be done in this time, regardless of how they look. Transfer the cauliflower and onions to a large mixing bowl and set aside to cool.
5. Put the pine nuts in a cast iron or steel pan and toast over medium heat until they start to turn light brown. Turn off the heat and shake them in the pan; the hot pan will continue to toast them. Remove pan from heat as soon as they smell fragrant and are a slightly darker brown. The only time pine nuts are evenly brown is when they’re burned so don’t wait for this to happen!
6. After the nuts are cooled a bit, mix them with the roasted vegetables, celery, the remaining 2 tablespoons of oil and the rest of the ingredients. Stir and season with salt, pepper.
7. Adjust salt and pepper and add additional lemon juice to taste.
8. Serve at room temperature.