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

I've been meaning to make this recipe for a very long time, but somehow never gotten around to it. Finally, an overabundance of pomegranates gave me the perfect reason to stop putting this off. I topped this with a sparing amount of yogurt, just enough of an accent to not overpower. The addition of mint and pomegranates gives a nice contrast to delicious roasted cauliflower.

One year ago: Chicken Breasts Diable
Two years ago: Pork and Tomatillo Stew
Three years ago: Black Bean Pumpkin Soup
Four years ago: Creamy Carrot Soup

Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds (from Cook This Now)

Ingredients
1 large head cauliflower, cut into bite-size florets
2 tbsp extra-virgin olive oil
1 tsp whole cumin seeds
1/2 tsp kosher salt
1/2 tsp ground pepper
plain yogurt
chopped fresh mint
pomegranate seeds

1. Preheat oven to 425F. Toss cauliflower with oil, cumin seeds, salt, and pepper. Spread on baking sheet.
2. Roast until cauliflower is tender and edges are toasty, 20 - 30 minutes.
3. Whisk a pinch of salt into yogurt. Dollop yogurt on top of cauliflower. Top with mint and pomegranate seeds.