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

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Notes about this recipe

  • e_ballad on September 21, 2016

    Yum. Tried this initially with the dressing mixed through (laziness more than anything), but it's actually better if served like the accompanying photo.

  • 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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