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

2 large heads cauliflower, cut into bite-sized florets
1/4 cup extra-virgin olive oil
2 teaspoons whole cumin seeds
1 teaspoon kosher salt, plus additional
1 teaspoon freshly ground black pepper
Plain yogurt, for serving (Greek yogurt works well)
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving

1. Preheat the oven to 450°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, about 30 to 45 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.

What Else?
•Don't worry if your florets seem unevenly cut. The bigger pieces will get tender and golden, while the little bits get crispy-caramelized all over. I think it makes for an excellent contrast of textures.
•I abhor the chalky texture of low-fat yogurts, so please use full-fat for this dish. The only exception I’ve found is 2% plain Greek yogurt, which tastes more or less like the real deal.
•If you don't have pomegranate seeds, just leave them off. The dish is lovely enough without them.

Serves: 6

Source: Adapted from epicurious.com (Melissa Clark, Cook This Now)

Prepared by: Lena for the October 2011 meeting.