Roasted Cauliflower with Turmeric, Pomegranate, Yogurt and Mint | In Carina's Kitchen

plain yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and creamier, adding richness.

pomegranate seeds

💰Cheaper: dried cranberries

Dried cranberries provide sweetness and color.

Pick off the outer leaves of the cauliflower and cut into the stem at the bottom to access the florets.

Pick apart the cauliflower florets and cut them into bite-sized pieces.

Load the florets into a colander and wash them, then drain to get the cauliflower dry.

In a plastic bag, mix together 1/4 tsp salt, 1 tsp turmeric powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper, and 1/4 cup extra virgin olive oil.

Add the cauliflower florets to the bag, tie a knot, and massage the bag to coat the cauliflower evenly. Alternatively, use a bowl for this step.

Once the cauliflower is evenly coated, empty everything onto a baking tray lined with baking paper, spacing the florets out evenly.

Bake in a preheated oven at 180°C (356°F) for 20 minutes.

While the cauliflower bakes, wash a bunch of mint, pick the leaves off the stem, and roll them together to cut into ribbons (chiffonade technique).

Remove the cauliflower from the oven; it should be golden brown with some singed ends.

Plate the cauliflower; it can be eaten hot or cold.

Drizzle on 2-3 tablespoons of plain yogurt according to taste.

Sprinkle over pomegranate seeds and optionally a pinch of cumin or coriander to enhance the flavor.

Top with fresh mint ribbons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens