ROASTED CAULIFLOWER WITH YOGURT CREAM SAUCE

= Serves: 6

= Serving size: 1 cup

= Active time: 15 minutes

= Total time: 40 minutes

Cauliflower is terrific in just about any preparation. Take cauliflower, yogurt, pomegranate seeds, and you’ve got a simple creative, flavorful, wonderful dish. The contrast of colors and textures here is lovely.

Ingredients

1 large head cauliflower, cut into 1-inch, bite-size florets

2 tablespoons extra-virgin olive oil

1 tablespoon whole cumin seeds

Kosher salt

½ tablespoon freshly ground black pepper

1 cup plain yogurt, for serving

¼ cup packed fresh mint, chopped, for garnish

¼ cup pomegranate seeds, for garnish

STEP 1: Preheat the oven to 425°F.

STEP 2: Toss the cauliflower florets with the oil, cumin seeds, ½ tablespoon of salt, and the pepper.

STEP 3: Line a baking sheet with waxed paper or parchment paper and spread the cauliflower on it in an even layer. Roast the cauliflower, stirring it occasionally, until just tender and browned on the edges, 20 to 30 minutes.

STEP 4: In a bowl mix the yogurt and a pinch of salt. Top the cauliflower with the yogurt and sprinkle the chopped mint and pomegranate seeds on top.

GOES WELL WITH:

• Roasted chicken

• Lamb

• Barley or brown rice

Per serving: Calories 90, Calories from Fat 45, Total Fat 5g (8% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol < 5mg (1% DV), Sodium 250mg (10% DV), Carbohydrates 9g (3% DV), Dietary Fiber 3g (12% DV), Sugars 5g, Added Sugars: 0g, Protein 4g, Vitamin A 0%, Vitamin C 100%, Calcium 10%, Iron 4%.