Ingredients

• 1 large head cauliflower, cut into bite-sized florets
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon kosher salt, plus additional
• 1/2 teaspoon freshly ground black pepper
• Plain yogurt, for serving
• Chopped fresh mint leaves, for serving
• Pomegranate seeds, for serving

Instructions

1. Preheat the oven to 425°F. 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 yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.