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

Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
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 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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings
Side Roast Vegetarian Dinner Lunch Cauliflower Fall Winter Healthy Pomegranate Cumin Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon whole cumin seeds
  • plain yogurt, for serving
  • Carbohydrate 22 g(7%)
  • Fat 15 g(23%)
  • Fiber 9 g(35%)
  • Protein 8 g(17%)
  • Saturated Fat 2 g(12%)
  • Sodium 598 mg(25%)
  • Calories 230

Preparation 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. What Else?•Don't worry if your florets seem unevenly cut. The bigger pieces will get tender and golden, while the little bits get crispy-caramelized all over. I think it makes for an excellent contrast of textures. •I abhor the chalky texture of low-fat yogurts, so please use full-fat for this dish. The only exception I’ve found is 2% plain Greek yogurt, which tastes more or less like the real deal. •If you don't have pomegranate seeds, just leave them off. The dish is lovely enough without them. From COOK THIS NOW by Melissa Clark. Copyright (C) 2010 Melissa Clark, Inc. Color photography by Andrew Scrivani. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

Preparation 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. What Else?•Don't worry if your florets seem unevenly cut. The bigger pieces will get tender and golden, while the little bits get crispy-caramelized all over. I think it makes for an excellent contrast of textures. •I abhor the chalky texture of low-fat yogurts, so please use full-fat for this dish. The only exception I’ve found is 2% plain Greek yogurt, which tastes more or less like the real deal. •If you don't have pomegranate seeds, just leave them off. The dish is lovely enough without them. From COOK THIS NOW by Melissa Clark. Copyright (C) 2010 Melissa Clark, Inc. Color photography by Andrew Scrivani. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

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