Cumin Seed Roasted Cauliflower with Salted Yoghurt, Mint, and Pomegranate Seeds

Ingredients for Cumin Seed Roasted Cauliflower with Salted Yoghurt, Mint, and Pomegranate Seeds

• 1 large head cauliflower, cut into bite-sized florets

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon whole cumin seeds

• 1/2 teaspoons kosher salt, plus additional

• 1/2 teaspoons freshly ground black pepper

• Plain yoghurt, for serving

• Chopped fresh mint leaves, for serving

• Pomegranate seeds, for serving

1. Preheat the oven to 218°C. Toss the cauliflower with the oil, cumin seed, 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. Whisk a pinch of salt into the yoghurt. Dollop the yoghurt on top of the cauliflower and strew the mint and pomegranate seeds over the yoghurt.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.