CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS

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Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds image

Provided by Melissa Clark

Categories     Side     Roast     Vegetarian     Dinner     Lunch     Cauliflower     Fall     Winter     Healthy     Pomegranate     Cumin     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 large head cauliflower, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper
Plain yogurt, for serving
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving

Steps:

  • 1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
  • 2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.

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