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Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds

Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds

[Photograph: Andrew Scrivani]

Melissa Clark has a knack for incorporating a wonderful brightness into her recipes. It comes in the form of acid (think citrus and vinegar) and punchy flavors (anchovies, chiles, preserved lemons) and makes its way into nearly every one of her dishes.

This Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds from Cook This Now elevates an already wonderful head of roasted cauliflower with a lovely selection of eastern Mediterranean elements.

Broken into bite-sized pieces, the cauliflower is tossed with cumin and olive oil, and roasted until its frilly tops start to brown a bit. Tasting one of these little cumin-scented florets, you might be tempted to stop right here since cumin and cauliflower are pretty much perfect together. But studding the dish of roasted cauliflower with dollops of thick, lightly salted yogurt (go with Greek for extra creaminess), crunchy sweet-sour pomegranate seeds, and chopped fresh mint is transformative. If you've never thought of cauliflower as a dish to be appreciated on its own, well you've never had this cauliflower.

Served alongside some nutty bulgar or even better mujadara, a pilaf of rice, lentils, and caramelized onions, this cauliflower is a genius cool weather vegetarian meal.

As always with our Cook the Book feature, we have five (5) copies of Cook This Now to give away this week.

Adapted from Cook This Now by Melissa Clark. Copyright © 2011. Published by Hyperion. Available wherever books are sold. All Rights Reserved

Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds

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About This Recipe

Yield:2
Active time:10 minutes
Total time:30 minutes
Rated:

Ingredients

  • 1 large head cauliflower, cut into bite-size 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

Procedures

  1. 1

    Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, 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. 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.

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