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

Name: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
Cuisine: middle_eastern
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
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.

Recipes sourced from Epicurious.com.

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