Cumin Seed Roasted Cauliflower With Salted Yogurt, Mint, And Pomegranate Seeds
- 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
- 1. Preheat the oven to 425u0b0F. 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.
head cauliflower, extravirgin olive oil, cumin seeds, kosher salt, freshly ground black pepper, yogurt, mint, pomegranate seeds
Taken from www.epicurious.com/recipes/food/views/cumin-seed-roasted-cauliflower-with-salted-yogurt-mint-and-pomegranate-seeds-367178 (may not work)