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

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

By Serious Eats
30 minutes

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Details
  • Servings:   2
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Comments
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
Instructions

Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds serves 2 original recipe by Serious Eats.

View original preparation instructions

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