Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate
Ingredients
2 tablespoons olive oil (plus more for oiling the pan)
3 to 3.5 lbs fresh cauliflower
2 teaspoons whole cumin seeds
1 teaspoon kosher salt, plus additional
1 teaspoon freshly ground black pepper
1,5 cups plain yogurt
1/2 cup crumbled feta (optional)
Chopped fresh mint leaves, for serving
Pomegranate seeds from 1 pomegranate, for serving
3 to 3.5 lbs fresh cauliflower
2 teaspoons whole cumin seeds
1 teaspoon kosher salt, plus additional
1 teaspoon freshly ground black pepper
1,5 cups plain yogurt
1/2 cup crumbled feta (optional)
Chopped fresh mint leaves, for serving
Pomegranate seeds from 1 pomegranate, for serving
Method
Preheat oven to 425°F. Oil a large baking sheet or roasting pan.
Cut your cauliflower into bite-size florets (no need to make them all evenly sized. Toss florets with 2 Tbs 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.
Prepare feta-yogurt sauce by blending yogurt with feta in a food processor until smooth.
To serve: Dollop yogurt on cauliflower then sprinkle dish with mint and pomegranate seeds.
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