Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds

Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
8 Ingredients
  • 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
Nutrition
229
11% daily value
2 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

23% 15

Saturated

12% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

7% 22

Carbs (net)

- 13

Fiber

35% 9

Sugars

- 8

Sugars, added

- 0

Protein

17% 8

Cholesterol

- 0

Sodium

25% 598

Calcium

11% 105

Magnesium

16% 68

Potassium

27% 1282

Iron

14% 3

Zinc

11% 1

Phosphorus

27% 191

Vitamin A

0% 1

Vitamin C

225% 203

Thiamin (B1)

18% 0

Riboflavin (B2)

20% 0

Niacin (B3)

14% 2

Vitamin B6

60% 1

Folate equivalent (total)

60% 240

Folate (food)

- 240

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

15% 2

Vitamin K

62% 74

Sugar alcohols

- 0

Water

- 387
Comments
 
×