♦ 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 nonfat Greek-style yogurt)
♦ 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 cauliflower into bite-size florets, with a variety of sizes (the large ones maintain a great crunch, while the smaller ones become beautifully tender). 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.
Dollop yogurt on cauliflower then sprinkle dish with pomegranate seeds. Eat immediately, and be prepared to become hooked on this delicious dish!
To read more about this dish and my musical pairing, click HERE.