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

Name: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
Yield: 4 servings
Ingredients: 1 1 large head cauliflower, cut into bite-sized florets; 1 2 tablespoons extra-virgin olive oil; 1 1 teaspoon whole cumin seeds; 1 1/2 teaspoon kosher salt, plus additional; 1 1/2 teaspoon freshly ground black pepper; 1 Plain yogurt, for serving; 1 Chopped fresh mint leaves, for serving; 1 Pomegranate seeds; 1 for serving

From the kitchen of Carly

Roasted cauliflower gets the high-heat treatment until its edges turn golden and crispy, then gets topped with tangy salted yogurt, bright mint, and tart pomegranate seeds. The cumin brings everything together with warm, earthy notes that make this side sing.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large head cauliflower, cut into bite-sized florets
12 tablespoons extra-virgin olive oil
11 teaspoon whole cumin seeds
11/2 teaspoon kosher salt, plus additional
11/2 teaspoon freshly ground black pepper
1Plain yogurt, for serving
1Chopped fresh mint leaves, for serving
1Pomegranate seeds
1for serving

Instructions

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.