Roasted Cauliflower with Turmeric, Pomegranate, Yogurt and Mint

Cauliflower 2.0. Roasted with delicious spices like turmeric, cumin and coriander, topped with yogurt, mint and pomegranate, cauliflower gets a much needed upgrade. 

As you can tell, I'm not cauliflower's biggest fan. Raw with some dip, it's not bad. But once cooked, and worst of all, boiled, that funky cauliflower taste is just not my friend. Who's with me?! 

So, when I met a version of this recipe with spices that helped elevate the humble cauliflower, I knew I was on to a winner for cauliflower-haters everywhere.

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles. 

Roasted Cauliflower Salad with Turmeric, Pomegranate, Yogurt and Mint

(Serves 3-4 as a side)

1 cauliflower head
1/4 tsp salt
1 tsp turmeric powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 cup extra virgin olive oil
2-3 tbsp plain yogurt
The seeds from half a pomegranate (see how to de-seed a pomegranate here:
A handful of mint leaves

Preheat your oven to 180C. 

Cut the cauliflower head up into florets, preferably bite sized. Wash and let dry. Mix up the salt, turmeric, cumin, coriander, cayenne and olive oil in a plastic bag or a bowl. Obviously it's more environmentally friendly to use a bowl, although this does mean you may have some trouble getting the cauliflower coated. 

Add the cauliflower to your mixture and mix or massage until coated. Transfer to a baking tray lined with greaseproof paper. You can also choose to mix the cauliflower and dressing on the parchment paper, for less mess.

Roast the cauliflower in the oven at 180C for 20 minutes or so, until the cauliflower is golden brown. A couple of slightly singed ends here and there just adds to the flavor. 

Plate up your cauliflower - this dish can be eaten hot or cold. Drizzle over some plain yogurt and sprinkle over some pomegranate seeds. You can also sprinkle on some cumin or coriander for a bit of extra flavor. 

Cut your mint leaves up into ribbons and garnish your dish. 

Great served with lamb or fish.