Author Melissa Clark notes that this dish is even easier to make if you can find packaged pomegranate seeds (available in many supermarkets), rather than extracting them from the fruit yourself. If you begin with whole fruit, cut the fruit across the equator, then, working over a large bowl, whack the outside of each hemisphere repeatedly with the flat side of a large knife until the seeds fall out. (Wear an apron.)
1 large head cauliflower, cut into bite-size florets
2 tablespoons olive oil
1 teaspoon whole cumin seeds
Salt and pepper, to taste
1 cup plain yogurt
Large handful fresh mint, chopped
3 tablespoons pomegranate seeds
1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.
2. In a large bowl, toss the cauliflower with the oil, cumin seeds, salt, and pepper. Spread the mixture in an even layer on the baking sheet. Roast the cauliflower, tossing occasionally, for 20 to 30 minutes or until it is tender.
3. In a bowl, whisk the yogurt with a pinch of salt. Spoon the yogurt on the cauliflower and sprinkle with mint and pomegranate seeds. Adapted from “Cook This Now’’