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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

Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
Andrew Scrivana
Provided by:
total prep
Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.

When the nights turn blustery and the temperature drops, I know that roasted vegetable season has arrived, and I embrace it with reckless abandon. I’ll roast any kind of sturdy vegetable that I can cut up and fit into my oven, but one of my favorites is cauliflower, preferably tossed with whole cumin seeds. Not only does the cumin act as a natural remedy to help reduce the dreaded intestinal gas factor (or so I’ve been told), but it also adds a pleasant earthy flavor to balance the assertive tang of the vegetable. Roasted cauliflower with cumin makes a nice and simple side dish. Even Dahlia will eat it if she’s distracted enough. But recently I made it into lunch. I roasted up a small head all for myself, and added a topping of salted yogurt (which is simply a good, full-fat yogurt with a little kosher salt mixed in), a few leftover pomegranate seeds (which I can buy at my local market already picked out of the husk), and a smattering of bright green chopped fresh mint. It was a perfect light lunch. It could even be dinner, served over brown rice, bulgur, or some other filling, toasty grain, for a warming meal to start out roasting season right.

Ingredients

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.