Roasted Cauliflower with Yogurt

  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m

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.


  • 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


Step 1

Preheat oven to 400º F. Cut the cauliflower head into florets. Toss in olive oil, cumin, salt and pepper.

Step 2

Spread the cauliflower on a baking sheet prepared with aluminum foil. Roast for 20 to 30 minutes or until tender.

Step 3

Serve topped with yogurt, feta, mint and pomegranate.



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