cumin-seed-roasted-cauliflower-with-yogurt Recipes

cumin seed roasted cauliflower with yogurt

I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until April or beyond and I might as well stock up on some farro and root vegetables and climb into my igloo because that’s all there will be for a long time. I am clearly no fun at all, and also a little blind as I declare this while stepping over crinkly flame-throwers of leaves, while the sky is still fantastically blue and generally, without even have stepped through a farmers market. Because the markets? Are actually as pretty as they get all year, tables overflowing with everything from carrots to late summer squash, hearty greens, tiny pumpkins, marble-sized potatoes and great big globes of broccoli and cauliflower. It’s now or never to haul it home.

hello, pomegranate season
berries of winter

In the early days of blogging, the phrase Cheese Sandwich Blogs was used to unkindly refer to blogs so dull that their authors would even describe what they had for lunch that day. What we learned, in theory, was that nobody cares what you had for lunch. And yet? I’m going to tell you anyway, because it’s been abysmal: Twice this week already, it’s been cold cereal. Last week was a string of peanut butter and jelly sandwiches on the kind of bread that I purchased for its extended shelf life. I’ve been passing lattes off as breakfast (it’s French and cosmopolitan, right?) and I think we’ve ordered pizza for dinner three times in three weeks (leading to three next-day lunches of cold leftover pizza). As it turns out, even people who love to cook more or less eat terribly when they’re working around the clock to meet a deadline. Or, ahem, have missed a deadline, not that anyone is counting. But today, today I had this for lunch and the world has so much brighter since.

mm, brains

florets

The recipe is from Melissa Clark’s new cookbook, Cook This Now. You might know her from her blog, or her New York Times column, or maybe her 32 cookbooks before this one. You could say she keeps busy. Perhaps she could even teach me a thing or two about finishing books? Her latest is a collection of her favorite things to whip up at home for her family (she has a daughter a little older and almost as cute as my little buddy) and it’s divided by months of the year, which I love because it tells me exactly where to start. The October chapter gave me an excuse to bring home even more cauliflower pretties from the market. You toss it with olive oil, whole cumin seeds, salt and lots of black pepper and roast it until your apartment smells so good that you reach into the oven to steal a piece. She suggests adding a few pinches of salt to yogurt, but I whirled my yogurt in the blender with some feta, something I love against cumin and yogurt. You finish it with mint and pomegranate seeds and I don’t think I have descended upon/inhaled a single dish in the middle of the day with such vigor since this one. Back then, my excuse for not eating proper meals was a burrito of a newborn; this time around, it’s a beast of a project, but I love that in both cases the day was saved by a something as humble as cauliflower.

roasted with cumin seed
cumin seed roasted cauliflower

Cauliflower, previously: My other favorite cauliflower dish also involves cumin seeds (plus potatoes and more Indian spices) plus there’s a slew of cauliflower recipes in the archives.

One year ago: Apple and Cheddar Scones and Cauliflower and Parmesan Cake
Two years ago: Jalapeno-Cheddar Scones and Apple Cider Doughnuts
Three years ago: My Family’s Noodle Kugel, Meatballs and Spaghetti, Cranberry Walnut Chicken Salad and Pumpkin Swirl Brownies
Four years ago: Gazpacho Salad, Hello Dolly Bars, Butternut Squash and Caramelized Onion Galette and Pumpkin Bread Pudding
Five years ago: Winter Squash Soup with Gruyere Croutons and Wild Mushroom and Stilton Galette

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

222 comments on cumin seed roasted cauliflower with yogurt

  1. I love that you added pomegranate seeds to this recipe. We often make cauliflower and potatoes (aloo/ghobhi) at home with cumin seeds but I love the idea of the touch of pomegranate seeds. Simple, healthy, and delicious!

  2. Wish I had bought cauliflower at the market today because I really want to taste this right NOW! The feta addition is inspired but I think I’ll leave the mint leaves out. Just don’t love them in food for some reason.

  3. Delicious! I love roasted cauliflower, and have been known to eat almost a whole head by myself. We love it as a side to burgers for dinner, and it’s great with almost any spice combination – I highly recommend cumin/curry or cumin/chili powder.

  4. This reminds me of your (delicious) Roasted Carrot & Avocado Salad, which has become a staple for me. So quick & easy, and delicious to boot. Thanks, Deb.

  5. Let’s just say that my little one who’s about the same age as yours keeps signing “more flower” whenever we have cauliflower for dinner. I’m putting this in the rotation soon!

    1. Olive oil — Fixed! Melissa called for two to be tossed with the cauliflower. I think all roasted vegetables benefit from less on the vegetable, more on the tray so I adapted it to my views. :)

  6. I love roast cauliflower so much! I made something similar recently with cumin, mustard seeds and fresh ginger. Never thought to try the yogurt with it, that sounds perfect. I really love the addition of the pomegranate seeds. The color is so beautiful on top!

  7. So happy you shared this recipe. I’ve been enjoying “In The Kitchen With a Good Appetite”, savoring it, really, on the bus ride to work this week. I actually picked up the book in July, saw her stuffed pumpkin recipe, and told myself to calm down and wait until October. Well, I have two sugar pumpkins in my bag from today’s CSA, and her book waiting patiently in the kitchen. I do wonder if I can wait until Chrismikkah for the new one…Since I have a head of cauliflower in my crisper from last week’s CSA, I’ll going to give this recipe a test-run, then plead my case to the powers that be. Cheers!

  8. I completely know what you mean about loving to cook but eating terribly when pressed for time – I will fully admit I have had dinners of chips and salsa or cold cereal, or lunches consisting of just a protein bar. When that happens, any fresh fruits and veggies are a welcome change. This cauliflower with cumin sounds fantastic, and I love the pop of pomegrantes in there!

  9. The idea to combine yogurt and feta is fantastic and I can’t wait to try that. Cumin, cauliflower, yogurt and pomegranate seeds is a beautiful set of flavors…perfect for fall. I love Melissa Clark’s writing for her clever recipes and the fact that there is always a story. Can’t wait to check out Cook This Now.

  10. I’m thinking toasted pinenuts might be an interesting substitute for pomegranate seeds. Maybe even some parmesan instead of the yogurt (hard to reheat yogurt / transport to work), though the yogurt would be tasty on the side. Great idea, and it’s now on my list of dishes this week!

  11. I just made a similar recipe but I used roasted eggplant instead of cauliflower! Love the idea of roasting the cauliflower and combining it with these ingredients. Greek yogurt is key to this dish too – it’s so luscious and creamy – a perfect addition. Thanks for this post!

  12. Wow, this is such a good idea – I find cauliflower intimidating, and hard to make delicious (unless it’s smothered in cheddar cheese sauce, a la Mom’s cooking). the cumin seeds intimidate me still a bit, but I think I could get over that :)

  13. This looks pretty amazing. I’m already in full hibernation mode, which in my land means mashed potatoes. I know that they are often pretty boring, but there is so much you can do with them. Yum!

  14. Great post, Deb. It’s funny how food can make you view your world so differently! This dish looks fantastic, and thanks for the tip on Melissa Clark’s book. I love when things tell you when to cook what… I guess we all have our lazy ways of eating and cooking. :)

  15. I do so love roasted cauliflower, but usually do NOTHING to it. I did just inherit some cumin seeds from a friend who moved abroad. I *will* be making this dish this weekend. Thank you.

  16. I’m about to leave work, and there’s a farmers market open right down the street. Now I know exactly what I’m buying!

  17. I’ve just imposed veganism* on my 1 yr old (she has been showing her distaste for dairy in a most unpleasant manner…) and THIS is just what I’ve been looking for. Funnily, it’s the third recipe calling for cumin seeds that I’ve seen today. Clearly the gods are telling me to clear out my spice drawer. Thanks Deb!
    (*temporary, I hope; how to survive the toddler years withough grilled cheese??)

    1. Reluctant Launderer — Ha! I’ve been wondering the same as my child doesn’t like cheese and it frustrates me to no end that I can’t just fry up a grilled cheese sandwich when we’re low on ingredients and/or pressed for time. I feel like he’s breaching some sort of toddler contract!

  18. I’ve mentioned ‘cheese sandwich blogs’ in my dissertation on food blogging, nice coincidence you mention it too :)
    I only really like cauliflower when it’s cauliflower cheese. I normally use nutmeg with it, think I’ll try cumin seeds next time.
    x

  19. Oooooooh! I’ve been roasting carrots in a similar dish for a long time, but for some reason I’ve never thought of using cauliflower. I like the pomegranate seed addition!

  20. Here is another fabulous thing to do with cauliflower that I riffed on after eating it at Lupa: roast it until really caramelized, then toss it with lime juice and a few capers. It’s just spectacular. {I had the capers left over from making that mushroom dish you posted some time ago.}

  21. Beautiful! I love the pomegranate seeds as garnish. Also glad I’m not the only foodie that occasionally eats cold cereal for lunch.f Better than nothing!

  22. And I’ve done it! Cauliflower-cumin soup, but I added some black beans because I can see from your other posts that black beans like to buddy up with cumin, too. You are one amazing inspiration.

  23. Yes! One of my ever so favorite vegetables–have even grown it in pots on the deck! LOVE cumin with cauli but I can never resist adding coriander seed as well. I keep both, combined, in a pepper grinder and get happy whenever I use them. Can’t wait to sprinkle pomegranate seeds on this luscious veg next time–probably tomorrow!

  24. Looks amazing! I love pomegranates and have been using the seeds on everything recently (all the while holding my breath that my kids don’t smash them on their shirts or step one into the carpet…. Love the idea of pairing them with cauliflower.

  25. This looks wonderful. If there were a single spice that I could choose, forsaking all others until the end of time, cumin would be it. I’ve even got a pomegranate in the fridge. Think I’d survive without the mint this once? I’ve got everything else, and that looks awesome.

  26. I love roasted cauliflower but never thought of dressing it up. Your reference to bread shelf life reminded me: I would love to see some bread machine recipes. It probably sounds sacrilegious but a bread machine can be a great resource…one just needs some decent recipes.

  27. Lovely!
    There’s a good trick for poms for those intimidated about cutting them apart. Just slice in half and then break apart with clean hands in a large bowl of water. The seeds/arils sink, and everything else floats to the top, making it easy to skim away. Plus more of the seeds stay intact instead of getting butchered by wayward knives. :)

  28. This is the exact cauliflower recipe I have been searching for all of my life. I am always eating delicious roasted cauliflower in restaurants that looks exactly like this but am totally mystified as to how to make it. Now I am demystified!

  29. dang it all, how does that woman DO it?

    love the idea of yogurt (+ feta) here, which for all intents and purposes turns it into a meal. not that i’m against eating cauliflower alone as a meal. but a little protein makes it sound all legit-like.

    now go get crackin’

  30. Oh gosh. I wish I were cool enough to move to New York and be your friend because you just described my life to a T (minus the cute baby and cookbook deadline). Thank you for inspiration on a Thursday night when I just finally returned home after a 15 hour day. I haven’t felt like cooking in two and a half weeks but sometime this weekend when I ignore emails and business and take a moment to remember that Yes, It Is Still October, Also Known As My Favorite Month of the Year…this recipe is going to happen.

  31. Melissa’s cauliflower must be in the culinary zeitgeist right now- I just made the roasted cauliflower from her book In the Kitchen with a Good Appetite. Looks like she tweaked it for this book into something a bit sexier. I have never been a cauliflower fan but I’ve made roasted cauliflower twice in the last month (once with parsley, garlic & lemon; once with cumin & almonds) after reading her rave about it. The key for me to really love it is to cook it until it has a lot of dark golden browned spots on it.

  32. Earlier this week I bought a pomegranate simply because it looked so pretty. Now I know what to do with it! (This looks awesome.)

  33. Yum! One of my favourite restaurants in Vancouver, Nuba, has a great flash fried cauliflower dish. I’ve been trying to mimic it with a roasted version, tossed with spices, a little flour and cornmeal (for crunch) and finished with a squeeze of lemon juice. I can’t wait to try this version!

  34. Looks delish. :)
    Have you seen the Ottolenghi method for removing the seeds from a pomegranate? Cut in half along the belly, place it in your open palm cut side down over a big bowl, and smack the back of the fruit with a wooden spoon. The seeds basically jump out. I am eating a pom a week these days (my 20 mo old LOVES them), and I don’t mind since it is so much fun to remove the seeds.

  35. Roasting brings out a whole new dimension to cauliflower. DO it all the time – no boiling for me. Will most def try this version.

  36. literally just finished roasting some cauliflower for roasted cauliflower and garlic soup only to find i should have looked here first! i do have a pomegranate that needs using so might have to go and find another cauliflower because this looks so delicious, as all your recipes always do :)

  37. i’ve never tried roasting cauliflower, but a lot of people seem to do it, so i must be missing out on something. does it go quite soft, or does it stay quite hard and crunchy? cauli is the worst when it’s just smelly goo on the plate.

  38. I’m sure gonna try this… I usually roast my cauliflower AFTER cooking it in boiling water until half-cooked, never roasted it straight-ahead. I wonder the what the difference going to be in terms of taste and texture.

    I LOVE salads with pomegranates (my favorite salad is http://www.mevashel.co.il/wheat-and-pomegranate-salad – scroll to see the pictures as my blog is Hebrew), it might also be worth watching http://www.youtube.com/watch?v=z9iYsNYmn9k (not mine but I’ve included it in my post) as it includes a nice technique for de-seeding (the voiceover is Hebrew, but the technique is self explainatory just by viewing it – in any case I’m sure you’ll find this technique in other English-speaking YouTube clips).

    Shana Tova (last week to greet this is next week..)

  39. Ooh- I love this – sometimes make a similar thing as a side to roasted quails or chicken. I go a bit spice nutty- I add ground coriander as well and then put some fresh cilantro leaves over the top. It’s lovely with some lemon halves that been burnished in with the quails.

  40. this looks amazing!
    do you think it would be possible to replace cumin with caraway? or use cumin powder? It’s very difficult to get whole cumin around where I am but I really want to try this dish…

  41. Wanna know something? You made me fall in love with cauliflower once I tried the silky cauliflower soup found on your blog :)

  42. My neighbor is an expert at pomegranate seed removal. Basically, you slice the pomegranate in half so that the “crown” is in the center of one of your pieces, hold it in one of your cupped hands, and bang around the entire surface of the skin with a spoon. If you do it *just right* all the seeds get dislodged and you are left with an empty shell. I must convince him to do this for the camera sometime.

  43. I love roasted cauliflower and am glad to have another recipe for this underrated vegetable.

    But what I really loved was this line: “As it turns out, even people who love to cook more or less eat terribly when they’re working around the clock to meet a deadline.” Just what I needed to hear as I enter the last week of deadline hell.

  44. Your blog is my (food) Bible. I’ve been lurking forever, but I haven’t mustered up the courage to make anything yet, but I think I might start soon….Please never stop cooking!

  45. Looks delicious. Have you been to Tanoreen in Brooklyn? They serve something similar: fried cauliflower topped with a heavenly tahini-based sauce.

  46. A simple, rustic, and healthy lunch – how lovely! And I love that you referred to your baby as a burrito. So fitting! I’m sure he’ll understand when he’s older that all things in life can be likened to food, at least from his mother’s perspective. :)

  47. i read about this on the train home yesterday and immediately said “we have a pomegranate! we have to make this!” we swapped broccoli for cauliflower (only because it’s what we had) and swapped blue cheese for feta (since it’s our favorite) and it was DELICIOUS! for the broccoli, 15 minutes left some of the tips of the trees heavily browned, and was more than enough time for it to be tasty, but more time at lower temp might have gotten heat deeper into the trunks. thanks always for your inspiration, and happy cooking everyone!

  48. Just so you know, as beautiful as your desserts look, what I always want to see and what leads me to bookmark your recipes are when you post practical dinner and lunch ideas, things that are somewhat healthy and economical and that be included in my don’t-need-to-think-about-it roster. Thanks for the recipe!

  49. I have the same cooler-weather mentality as you. And to think, I call Fall my favorite season! I’m completely embracing cauliflower season this year, and I’ve always had a love for cumin, so I look forward to brightening up my own lunch with this very soon.

  50. This looks awesome! Such a great way to add a lot of delicious flavor.. thanks for sharing – I’m a fan of all of the ingredients, so this is one that will definitely be added to my dinner rotation.

  51. Looks so good! Roasting cauliflower and broccoli is my favorite way to cook them! I can only imagine that the cumin adds so much depth to the earthy flavor of the oven. Can’t wait to try

  52. Thank you for a great twist on roasted cauliflower! I do it all the time with garlic, evoo and some parmesan cheese, but I think I’m going to love this spicy version for weekday dinners.

  53. so this was very tasty..except the pomengranate got mad i was taking it’s seeds and so it stained my favorite white tee. oh..and i very much hope you have a book signing for your cookbook so that i can plan a special trip to NYC.

  54. I have been making roasted cauliflower in olive oil mixing it with slightly sauteed swiss chard leaves, coriander seeds,chopped black olives and preserved lemons.
    Great success with my family!

  55. Love it all and I am a huge Melissa Clark fan, but I’ve ruined too many cute J Crew shirts seeding my pomegranates on a cutting board. Have you ever tried splitting them open and removing the seeds under water (like in a big bowl)? The seeds don’t get broken or punctured, the white membrane floats to the top and is easily discarded, and no one needs to go to the dry cleaner.

  56. I have cauliflower in my fridge and will try your recipe tomorrow, merci! :-)

    For tonight, I wonder why, I am suddenly lusting for a bowl of cold cereal! ;-)

  57. It was a great dinner and so easy to prepare. I tryed both: with cauliflower and broccoli and we loved both, specially because of the pomergranate topping. Thank’s for this great new idea

  58. This recipe was brilliant and I’ve enjoyed it twice now, dinner last night and the rest for today’s lunch. Even cold, the flavor is exceptional and the pomegranate addition is genius. For those who say they don’t care for cauliflower, I sympathize and feel your pain, but this isn’t like cauliflower: roasted, it becomes something else entirely. The olive oil I use is infused with garlic and that was a nice combination with the cumin, etc. Thanks, Deb, a definite keeper.

  59. Ooh yum! I have been jonesing for Indian since the weather went chill and damp, and in fact just made a tray of roasted cauliflower with garlic and cumin (powder) as a side for two consecutive dinners – now I’m ready to try this. The hardest part for me is the pom – I keep buying them and getting intimidated before I can use them – and, judging from what you wrote, tossing them prematurely. Yup – I followed the link to https://smittenkitchen.com/2007/02/confessions-of-a-cumin-junkie/ and realized I must have composted at least a good half dozen poms before their time :-(
    Time to track down a simple method for opening them so I can do this recipe ;-)
    Thanks!!!

  60. Just made this for dinner as a side to sirloin tip roast. Roasted at 325 for about 20 min with the roast and then at 425 for 10 more min while the roast rested. Turned out beautifully and was delicious with and without the garnishes.

  61. I make cumin-and-curry roasted cauliflower fairly frequently, but the extra additions you have here caught my attention and I had to try them out. I made this tonight and it was so divine!

  62. It looks wonderful! I have a caulieflower in the fridge, waiting to be turned into this dish. I’ll be serving it with poached salmon along with some cucumber salad… and a glass of white wine :-)

  63. Wow, you do not make a very good argument for living in NYC- the igloo analogy is a powerful one. The cauliflower dish however looks delicious! Cumin, pomegranate, and cauliflower sound like a wonderful combination. I will be making this. Thanks!

  64. I made this last night, but I couldn’t leave well enough alone. I peeled and cubed a butternut squash and tossed it with the cauliflower. That fetayogurt sauce is an inspiration! I added some black pepper and it was perfect with the roast pork loin I served with the cauliflower/squash. I think I’ll try adding some dill or fennel next time and see what happens…

  65. This looks so delicious. I am a big fan of cauliflower dishes, but there are not so many recipes published. Even more I am happy to see such a great cauliflower recipe on your blog.

  66. Made this last night. I am on the “paleo” diet right now, so it was without the yogurt – still divine. Also used 1 tsp. of ground cumin (all I had on hand) and it worked out fine. I also added three cloves of finely minced garlic and it gave the dish a nice little kick. Served it alongside sauteed chicken thighs for a nice meal. I will definitely make this again.

    It reminds me of a recipe for roasted broccoli that I make often, and love. Excellent post, Deb!

  67. I made this last night with about a metric ton (okay, 2 tablespoons) of thyme and no yogurt (don’t judge; today is grocery day.) and it was delightful.

    October is great here in the South. We get the occasional storm but the air is cool and crisp at night but still end-of-summer warm in the days. Although I’m from even further South, and can grump about temperatures that ever dare drop below 60F. Unreasonable.

  68. This is crazy you posted this recipe up! SO I was looking to replicate one of your earlier posts on roasted vegetables and all I had in my fridge was cauliflower so instead of cumin roasted carrots, I used cauliflower since and have been nomming it with avocadoes but pomegranate seeds? You are taking it to a whole new level and I love it! Thank you!

  69. oh, I do that same thing in early fall–that nonsense of worrying about winter far before it’s begun. I’m glad I’m not alone! and I’m glad we have good things like cauliflower to comfort us. I made this for my lunch today, with capers in lieu of pomegranate/mint. delicious!

  70. I’ve been bookmarking your recipes for months now yet this is the first I’ve actually managed to make. Totally worth the wait, yum!

  71. @ Erin. Yeah, Tanoreen in Bay Ridge. One of my favorite restaurants in Brooklyn. The trick to recreating it is the combo of tahini and pomegranate molasses.There’s nothing like it. One of my favorite variations of this dish.

  72. We love it! I made it for dinner tonight with cauliflower and there is already a tray of broccoli headed in the oven! Wonder if it would work with carrots?

  73. I fix your other cumin seed/indian spice cauliflower when I find those beautiful gleaming white heads of cauliflower at the farmers markets . . . . many times just picked an hour or two before I bought them. . . . . .this recipe sounds like another winner . . . .and I will add the feta – just because you said to . . . . .it sounda a little weird to me :)

  74. Weirdly, I made this last night and then turned to your page, and there it was! I chopped the mint finely and stirred it into the yogurt. Delicious!

  75. This was so delicious, I found myself licking te bowl afterwards. I don’t really like cauliflower, but this recipe may have changed that. I would leave out the mint next time, just as a matter of taste. Wonderful and so easy!

  76. Thank you for a simple but inspired recipe! I made this tonight with just two mods-I used some carrots as well but no mint cuz I didn’t have any. I love cumin and feta but would either make it without the feta next time or coarsely grind the cumin seed because I simple wanted a stronger flavor from the cumin. I happened upon your blog only recently and, quite simply, it’s a treasure.

  77. I made this for dinner tonight and it was wonderful. The store didn’t have pomegranates, so I used chopped rasberries instead and they worked very well. So yummy, thank you!

  78. Oh wow that looks amazing, and healthy! I am completely obsessed with your blog. I tried your chicken pot pie recipe last weekend and I’m pretty sure that’s going to be in my rotation for the entire winter! Are you going to do a Thanksgiving ideas page again this year? :)

  79. I saw this recipe on Epi today and almost made it tonight but decided to do soup instead. Wish I’d seen this post first! Can’t wait to make this now.

  80. I made this tonight sans pomegranate (it’s spring here) and served it as a side to butter chicken. It was magnificent! Given that I normally tolerate cauliflower, this is high praise :-) Thanks for the recipe!

  81. I substituted some chopped fresh pineapple and red pepper for the pomegranate seeds. I served it with quinoa mixed with some fresh cucumbers, tomatoes, and red peppers. It was a filling dinner. Thank you for the recipe! I can’t wait to try it with the pomegranate.

  82. I have to thank you for this post – I have been feeling guilty for the terrible patterns of PB&J, take out, and pizza and even (gasp) frozen dinners that have “graced” our mealtimes lately. I think I needed to hear your words of acknowledging that even those of us who love to cook get caught in these cycles when life is crazy!

    Thanks for the inspiration – tonight, the fridge gets cleaned out. Tomorrow, we cook!

  83. Just made this to the great horror of my children, who couldn’t understand how I could dare put cauliflower on the menu. Once they tasted it, they were very pleasantly surprised that even cauliflower could turn out good!
    Thank you!

  84. At a small and delicious restaurant in Bay Ridge called Tanoreen
    ( http://nymag.com/listings/restaurant/tanoreen-caterers/) I had a simple dish of : Roasted Cauliflower, drizzled with Tahini, some garlic, and just a bit of pomegranate Molasses..So good.
    I’m now on the west coast and crave it..plus, their Sujok ( spicy lamb sausage) was incredible.

    If you’re ever in Brooklyn- make the trek. So worth it.

  85. The recipe was good but not cumin-y enough for me, so I sprinkled some ground cumin over the finished cauliflower. I also added some garlic powder to the Greek yogurt which completed the flavors. I made soup with the leftovers by simmering the cauliflower in chicken stock, pureeing it, mixing in the yogurt sauce, then topping it with the pomegranate seeds.

  86. Holy cow, I had no idea how flavorful roasting cauliflower could be! This was so delicious and easy too. I’ll be making this again and again.

  87. I just made this and am currently eating it for lunch – I think this pregnant mama has a new food to crave!! I love all the components of this dish, but together they are just divine :). Thank you for sharing this recipe even admidst cookbook craziness, Deb!

  88. I love cauliflower and yet I usually don’t do anything more than some butter or cheese on it. This looks really yummy and I am thinking that it is time to try something new with our cauliflower. Can’t wait to try it. If someone that doesn’t like cauliflower eats this right up I am thinking that I should make a double batch for those of us that really like cauliflower in the first place :-)lol

  89. Delicious! I followed the recipe but also made it on a bed of swiss chard, and added english cucumber to the yogurt to make a raita. Yummmm.

  90. what delish recipe! so easy and yet so exotic and elegant looking! i really never appreciated the magic of cumin i added some butternut squash I had in my vegetable drawer (uncooked) leftover from a meal i’d made earlier in the week. a new go-to dish for my repetoire! you are a godsend. thank you.

  91. I tried this recipe last night and it was wonderful! The only ingredient I did not have was the pomegranate seeds and it was still wonderful. I have decided to roast up a huge batch over the weekend and take for my lunches throughout the week. A great way to eat more veggies! Thanks for the recipe.

  92. LOVED this and my guests inhaled it. From my finicky brother-in-law to my 18 month old nephew. Total winner. Simple and totally delicious. The feta is a perfect touch, great call.

  93. I just ate this last night without even realizing I was eating one of your recipes. I had made lamb stew with pomegranate couscous a few days ago and we decided on left overs for dinner. To add a vegetable I roasted some cauliflower and we accompanied it all with some yogurt. It was delicious. I realize now you probably subconsciously made me make this (I had already read the recipe when you posted it).

  94. Made this with ground cumin (between 1/2 and 3/4 tsp) as had no cumin seeds on hand. This was a fantastic dish. I really enjoyed the salty feta/creamy yogurt/smokey cumin/sweet and tart pomegranate combo. Thanks for the inspiration,

  95. This was awesome. I subbed ground cumin for seeds (just sprinkled liberally; ditto for s+p), nonfat sour cream for yogurt and cilantro for the mint. Delicious! Feta was a great call (and reduced-fat was fine). I am going to make this again and again. Leftovers were great, ice cold right out of the fridge. Thanks!

  96. This dish was fantastic! I loved the cumin seeds -it was so flavourful! We BBQ’ed the cauliflower which also added flavour. I found a really great step by step demonstration for easily deseeding a pomegranate. It suggested taking the seeds out in a bowl of water so that you can’t get squirted by any juices. Worked perfectly!

  97. Made it this evening for Sunday dinner – just delicious! Love, love, love the combination of the yogurt/feta with the pomegranate!

  98. I made this last week- my husband was not thrilled with the idea of cauliflower. My husband was more than thrilled with the final dish. Needless to say, this will be on my rotation of side dishes. It was wonderful….

  99. SO GOOD! I havent even made the yogurt mixture yet, and honestly, I dont know if there will be enough left to make it even worth it! :) I cant stop eating it. So simple to make – thank you!

  100. So delicious and a real-looker too! I made this for dinner with a side of brown rice and lentils, and it was so satisfying and easy. Thank you and Melissa Clark for being geniuses.

  101. I just wanted to stop in to say that I made this for lunch on a gray and dreary day last week, and now everything’s ruined, because this is the only thing I want to eat ever again. I made it for lunch three days in a row–two days on my own, and then the third for my husband (who was suspicious after hearing me rave about cauliflower for days, and assured me it couldn’t be as good as I said it was–then promptly ate an entire batch himself). It’s been like 3 days and I’m twitching. Off to buy the store out of cauliflower again.

  102. I just read Oct 20th entry. I don’t know why I waited but maybe only because it was today that I looked in my fridge trying to figure out what to make with the strange combinations of produce I found in there. I know it is fall when this happens. Voila! this recipe let’s me use them all. This is lunch for my mother, sister and me. Can’t wait to eat!

  103. OMG i cant stop eating this, and its evilly delicious broccoli twin!!

    Even my 3-y-o who has refused any coloured food since the ripe ole age of 7 months will eat this! (But of course its veggie fries!)

    Thank you!!!!

  104. Someone just told me about this website today. Everything I have seen so far looks so delicious, especially this! Good for you for getting out of the leftover pizza grind. :)

  105. I followed your recipe exactly (without the feta – not a fan) and I’m eating it right now! AMAZING!!!!! It looks just like your picture and its perfect with the rain pouring outside right now. :) Thanks for your amazing recipes!

  106. I love pomegranates and yogurt. My kids love them and I’m always slicing them open! Great trick is this (use a short paring knife)- cut and x across top of pom- about the diameter of the top-just lightly to split the skin. Then plunge the tip of the knife into the the top of the pom, vertically, about 1.5 inches, with the blade parallel to one of the cuts you just made. Then wrench the blade sideways to split the pom in half. Use the other cut in the top to split the halves into quarters. This tears the pom rather than cutting it- no juice is released! I then gently rub all the kernels into a bowl of water to further remove the white stuff that likes to stick to the ends.

  107. Sunita, I wish I had read your pomegranate splitting instructions before I sprayed juice all over my kitchen (seriously, I’m scrubbing grout and washing my clothes). It was worth it, though. I’ve been roasting cauliflower with dried chiles on the nights I can’t be bothered with fussy recipes. Thanks to Deb, and two more ingredients, I can avoid the fuss and look like I put in a lot more effort. My husband’s reaction, “Amazing.”

  108. I have made this three times now, and have to say it’s a keeper! My husband skips the pomegranate and mint, the kids eat their cauliflower sans sauce but with pomegranate, and I like the works…it brings color to an already good dish and the feta yogurt sauce adds richness. Thanks so much!

  109. I know I’m coming to this discussion late, but just wanted to let you know how much I love this recipe. Cauliflower has become a staple in the house because I make this every week! Thank you!

  110. I once had the good fortune to dine in the home of an Indian woman. She made a cauliflower dish the likes of which I had never tasted again…until now. This dish is delicious and so reminiscent of the one I was served all those years ago. The woman had tossed her cauliflower with cilantro to finish it, so I did the same when I made your version, Deb. It was heaven!

  111. This is my first recipe cooked from Smitten Kitchen– I think it’s the start of a beautiful relationship. Though I do enjoy cooking, it usually seems that prep/cooking time seems to triple for me compared to what the recipe always says– so when I started this tonight an hour before I had to leave the house I was fearful the same rule would prove to be true. But, I was so hungry so I had to try! And, success! It was quick, easy, fast, and insanely delicious. I am food processor-less so I just mixed the feta and yogurt together and then added some feta crumbs on top once I put it all together. The pomegranate seeds really added to it. I didn’t think it was possible to get me to eat a whole head of cauliflower in a night but there isn’t going to be any leftovers of this… I have a feeling it’ll become a staple. I wish I had more cauliflower so I could make it again. No regrets.

  112. Like Amy, this was my first recipe venture with Smitten Kitchen – and it’s definitely a recipe I’ll be revisiting a lot, I really loved it. The roast cauliflower was great lunchtime company for a rainy day in Sydney.

  113. I love this recipe I make it probably once a month. I like mixing a crushed minced garlic clove into the yogurt topping. So delicious!

  114. I make a version of this salad all the time. I leave out the mint but sometimes add parsley if I have it. But I do roast fennel along with the cauliflower. The combination of those two veg and the pomegranate seeds is amazing. I can’t get enough of this salad. It’s even nice cold the next day for lunch (I make a lot!) with a dollop of yoghurt.

  115. What are the odds? Cauliflower, greek yoghurt and a pomegranate sitting in my fridge. Made this for dinner tonight. Lovely, lovely, lovely.

  116. This is my favorite cauliflower dish of all time. So simple, and so good. I’m looking forward to trying the cauliflower pasta from your book, though.

  117. I am going to make the yogurt/feta sauce with some fresh Greek oregano added and use this as a dip for the roasted cauliflower, as an appetizer, at my next party.

    Thanks for sharing!

  118. I realize this is an older post, but your paragraph about eating cereal, PB&J and pizza (and eating again) just resonated with me. I’ve been having that kind of month, but I managed a baked potato (with leftover–from a restaurant–chili) tonight, and I will celebrate it for the little victory it is!

  119. I have been eating this recipe almost non-stop in the cooler months since I found it a year ago. I am totally obsessed with the flavors. Thanks for sharing!

  120. I know this is an old news recipe, but I wanted to comment because it has become such a staple side dish for us. I usually forgo the pomegranate seeds (Although I love it even more when I do include them!). One thing I found when I ran out of cumin seeds is that this works with anise seeds as well. In fact, I tend to use anise more than cumin now.

  121. this ia now in our rotation. we do it with cranberries because it’s easier, and also we use frozen cauliflower, that we nuke for 2 minutes prior to putting in the oven. just in case this is useful to somebody here too :)

  122. This cauliflower is gorgeous. I ended up putting it on top of baby spinach and mâche to make a salad. I made too much sauce, so now I’m going to have to run out and buy another cauliflower to make it again! The pomegranate seeds are an amazing addition. Thank you thank you thank you for this recipe!!!

  123. This just catapulted cauliflower from something I occasionally buy to beef up a veggie platter, then resignedly throw out a few hours later after everything else on the platter has been devoured (confirming my very low opinion of it), to something I will plan a meal around. Seriously easy, delicious, versatile recipe. We skipped the yogurt and pomegranate this time.