Roasted Cauliflower with Yogurt

There is something so simple and amazing about roasted vegetables. I will never forget my first encounter with roasted broccoli. My grandma, Heather Ann, made it for us when she came to take care of my sister and I many moons ago. She calls her version “broasted broccoli”. It is so simple: broccoli, olive oil, seasoning salt, and a little lemon juice tossed together and thrown under the broiler. I demanded it every time I saw her and I’ve been making it for years.

Because of this introduction to vegetables that weren’t steamed or cooked to death, I became obsessed with anything in a roasted or broiled form.  Last fall I found this recipe for cumin seed roasted cauliflower with yogurt from Smitten Kitchen and I fell in love. I never knew that cauliflower could taste like this. When paired with cumin it creates a nutty flavor that can’t be beat.

I made two changes to this recipe and it is that I am simply lazy and don’t want to combine the feta and yogurt in a food processor and I don’t have cumin seeds at the ready, so I use ground cumin. I hope you enjoy this as much as I do.

Ingredients

• 2 tablespoons olive oil
• 1 large head cauliflower
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup plain greek yogurt
• 1/4 cup crumbled feta
• chopped fresh mint leaves
• pomegranate seeds

Method