cumin seed roasted cauliflower with yogurt
Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate
Adapted from Melissa Clark’s Cook This Now
This dish gets an amazing amount of flavor out of just a few ingredients. That said, if you’re not into cauliflower, it would probably be good with broccoli. And if you’re not into cauliflower or broccoli, well, you must have driven your mother batty when you were little, didn’t you? Ahem, what I meant to say was that I think it could work with other things, like potatoes or squash. But really, you should try it with the cauliflower. You might find you’ve eaten half the dish before you even left the kitchen.
Serves 2, probably
2 tablespoons olive oil, divided
1 large head cauliflower (mine was 1 3/4 pounds)
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper
Plain yogurt (I used whole milk yogurt, Greek style)
1/4 cup crumbled feta (optional)
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving
Preheat oven to 425°F. Brush a large baking sheet or roasting pan with 1 tablespoon of the olive oil.
Cut your cauliflower into bite-size florets but no need to make them all evenly sized. The smaller ones get more blistery, the bigger ones retain more texture and they’ll all be happy mingled together. Toss florets with remaining olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until cauliflower is tender and its edges are toasty.
Either whisk a pinch of salt into your yogurt or to make feta-yogurt sauce blend 3/4 cup yogurt with feta in a food processor until smooth. Dollop on cauliflower then sprinkle dish with mint and pomegranate seeds. Eat immediately and vow to seriously make more effort in the lunch department if it can be this easy.
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