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Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
yield: Makes 2 servings
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
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.
•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.
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