Ingredients
1 large head cauliflower, cut into bite-size florets
2 Tbsp extra virgin olive oil
1 tsp whole cumin seed
½ tsp kosher salt, plus additional
½ tsp freshly ground black pepper
plain yogurt, for serving
chopped fresh mint leaves, for serving
pomegranate seeds, for serving
2 Tbsp extra virgin olive oil
1 tsp whole cumin seed
½ tsp kosher salt, plus additional
½ tsp freshly ground black pepper
plain yogurt, for serving
chopped fresh mint leaves, for serving
pomegranate seeds, for serving
Directions
Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, 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.
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.
Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.
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