Roasted Cauliflower With Cumin Seeds Recipe Review


  • 1 large head cauliflower, cut into bite-size florets
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon kosher salt, plus additional
  • 1/2 teaspoon freshly ground black pepper
  • Plain yogurt, for serving
  • Chopped fresh mint leaves, for serving
  • Pomegranate seeds, for serving

For directions, please visit or check out:

Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (Hardcover)
by Melissa Clark

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Recipe Notes:

I don’t bother to measure when making this recipe. I most likely use somewhat less salt and pepper than the recipe calls for and slightly more olive oil and cumin seed.


I’m going to be honest. The roasted cauliflower is so damn good that I’ve never even made it to the part with the yogurt and pomegranate seeds. The combination sounds good to me, but I really have no idea if it is, because I start popping the florets in my mouth as soon as they’re cool enough to not burn my tongue (and sometimes earlier) and have been known to demolish almost the entire head before I even get it to the table. It is that good. I’m fond of whole cumin seeds in general and they add the perfect touch to the already incredible deliciousness of roasted cauliflower.

My husband and the kids also like it, though not with quite the same passion as I do.

My rating: (5 / 5)


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