Incredibly Edible: Cumin Roasted Cauliflower with Pomegranate

It has been a long time since I’ve written, mostly because getting married takes up so much time and energy! Joe and I are finally done with the “I do’s” and settled back in from our trip to Alaska (sadly.) I swear that post on The Left Hand of Darkness is coming soon, but in the meantime here’s a recipe you won’t want to wait to make.

The first time I made this recipe, I was living by myself and had the expectation that it would probably last me at least two meals. I was wrong. This dish is so delicious I ate an entire head of cauliflower in one night. I recently made it again for Joe and I to share; although splitting this recipe between a couple still gives each person a good amount to eat, both of us wished a little bit that we had bought two heads of cauliflower instead of just one…


The recipe below is exactly how I made it, however Joe suggested that we try it with craisins next time because he has an aversion to the pips in the pomegranate seeds. I find that I don’t mind them at all as I inhale my serving.


Cumin-Roasted Cauliflower and Yogurt with Pomegranate Seeds

Adapted from

Serves 2

2 tablespoons olive oil, divided
1 large head cauliflower
1 teaspoon cumin
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon ground black pepper
Plain yogurt (I used Greek style)
1/4 cup crumbled feta
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving

Preheat oven to 425°F. Brush a large baking sheet or roasting pan with 1 tablespoon of the olive oil.

Chop your cauliflower into bite-size florets, allowing varying sizes to flourish. Having a few large chunks and a few small ones adds a good texture to the dish. Toss florets with remaining olive oil, cumin, salt, and pepper and spread out on the prepared tray. Roast for 20 to 30 minutes, until cauliflower is tender and its edges are brown.

Mix 3/4 cup yogurt with feta – I mashed this with a fork rather than using a blender, mostly because I’m lazy and didn’t want to wash the food processor, but also because I like the little feta chunks. Dollop the yogurt sauce on cauliflower then sprinkle dish with mint and pomegranate seeds. Eat immediately; it’s so good you won’t be able to keep it to yourself, even though you will seriously think about eating the whole thing.


2 thoughts on “Incredibly Edible: Cumin Roasted Cauliflower with Pomegranate

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