Ingredients

1 large cauliflower head cut into bite sized florests

2 tbls extra virgin olive oil

1 teaspoon cumin seeds

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Plain yogurt, for serving

Chopped fresh mint leaves, for serving

Preparation

  1. Preheat oven to 425. Toss cauliflower with oil, cumin seeds, salt and pepper. Spread mixture in an even layer on a large baking sheet. Roast, tossing occasionally until cauliflower is tender and edges are toasrty about 20-30 mins.
  2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew mint over the yogurt