Prepare to embark on a culinary journey that will revolutionize the way you think about cauliflower forever! This mouthwatering Roasted Cauliflower with Mint and Pomegranate recipe is not just another side dish – it's a flavor explosion that will transport your taste buds straight to the vibrant streets of the Middle East. Imagine golden, crispy cauliflower florets kissed by cumin, adorned with fresh mint, and studded with jewel-like pomegranate seeds that burst with tangy sweetness in every single bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 cup pomegranate seeds
- 1/4 cup fresh mint leaves, chopped
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the middle for even roasting.
- Wash the cauliflower thoroughly and pat dry with paper towels. Cut the cauliflower head into uniform, bite-sized florets to ensure even cooking.
- In a large mixing bowl, combine olive oil, salt, and cumin. Toss the cauliflower florets in the seasoned oil, making sure each piece is evenly coated.
- Spread the seasoned cauliflower florets in a single layer on a large baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Roast in the preheated oven for 20-25 minutes, turning the florets halfway through cooking to ensure even browning and crispy edges.
- Remove the cauliflower from the oven when it's golden brown and tender, with slightly crispy edges.
- Transfer the roasted cauliflower to a serving platter and immediately sprinkle with fresh chopped mint leaves.
- Garnish generously with pomegranate seeds, which will add a burst of color, sweetness, and tangy flavor.
- Serve immediately while the cauliflower is still warm, allowing the mint and pomegranate to complement the roasted vegetable.
Tips
- Pat the cauliflower completely dry before roasting to ensure maximum crispiness and prevent steaming.
- Use a large baking sheet and spread florets in a single layer to achieve that perfect golden-brown caramelization.
- Don't be afraid of a little color – those crispy, slightly charred edges are where the real flavor magic happens!
- For an extra flavor boost, let the seasoned cauliflower sit for 10 minutes before roasting to allow the spices to penetrate deeply.
- Serve immediately after adding mint and pomegranate seeds to preserve their fresh flavor and vibrant colors.
- For a more intense cumin flavor, consider toasting the ground cumin in a dry pan for 30 seconds before mixing with olive oil.
- If pomegranate seeds are out of season, you can substitute with dried cranberries or a splash of pomegranate molasses for a similar tangy effect.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
