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