Sumac-Roasted Cauliflower with Pomegranate and Herb Yogurt

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 teaspoons sumac
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup pomegranate seeds

• 1 cup Greek yogurt
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a large bowl, combine the cauliflower florets with olive oil, sumac, ground cumin, salt, and black pepper. Toss well to coat the cauliflower evenly.
3. 03
   Spread the seasoned cauliflower on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden brown and tender.
4. 04
   While the cauliflower is roasting, prepare the herb yogurt. In a medium bowl, mix the Greek yogurt, parsley, mint, minced garlic, lemon juice, and salt until well combined. Set aside.
5. 05
   Once the cauliflower is roasted, transfer it to a serving platter.
6. 06
   Drizzle the herb yogurt over the roasted cauliflower and garnish with pomegranate seeds.
7. 07
   Serve immediately, allowing guests to enjoy the dish warm with the refreshing yogurt and vibrant pomegranate seeds.