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Cumin seed roasted cauliflower with yogurt from Smitten Kitchen by Deb Perelman

  • cauliflower
  • cumin seeds
  • kosher salt
  • mint
  • olive oil
  • pepper
  • pomegranate seeds
  • yogurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • Cheri on November 15, 2011

    Yum! We loved this. Easy, very tasty. Nice fall side. Omitted feta (didn't have it) - but didn't need it. Creamy, crunchy, savory, tart, sweet all in one. Also, had to use ground cumin, as I didn't have the seeds, sprinkled over cauliflower and it worked just fine. Flavors are really a great mix.

  • wester on October 25, 2011

    Deb does it again! She has found an already brilliant recipe (by Melissa Clark) and added the perfect finishing touch to it. Those pomegranate seeds are exactly what this salad needed, not just visually, but also taste- and texturewise. I had this for breakfast today, and I will serve it for dinner too. And then I will try some moderation, but I don't know if I'm going to succeed.

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