When the nights turn blustery and the temperature drops, I know that roasted vegetable season has arrived, and I embrace it with reckless abandon. I'll roast any kind of sturdy vegetable that I can cut up and fit into my oven, but one of my favorites is cauliflower, preferably tossed with whole cumin seeds. Not only does the cumin act as a natural remedy to help reduce the dreaded intestinal gas factor (or so I've been told), but it also adds a pleasant earthy flavor to balance the assertive tang of the vegetable.
Roasted cauliflower with cumin makes a nice and simple side dish. Even Dahlia will eat it if she's distracted enough. But recently I made it into lunch. I roasted up a head all for myself, and added a topping of salted yogurt (which is simply a good, full-fat yogurt with a little kosher salt mixed in), a few leftover pomegranate seeds (which I can buy at my local market already picked out of the husk), and a smattering of bright green chopped fresh mint. It was a perfect light lunch. It could even be dinner, served over brown rice, bulgur, or some other filling, toasty grain, for a warming meal to start out roasting season right.
•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 Ive 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.
