Roasted Cauliflower with Mint and Pomegranate
1 large head of cauliflower;
2 tbsp extra-virgin olive oil or coconut oil;
1 tsp cumin;
½ tsp salt;
½ tsp pepper;
Chopped fresh mint leaves, for serving;
Seeds of 1 pomegranate seed, for serving;
Preheat your oven to 220 C
Start by cutting up your cauliflower into bite-sized florets. Throw the florets into a large baking dish and toss them in the oil, cumin, salt and pepper. Make sure you really mix the ingredients well.
Place the cauliflower in the oven and bake for about 30 minutes. Perhaps interrupt its cooking once or twice and give it a good stir so that you avoid any overcooked spots. You may notice that after 25 minutes they are beginning to golden and are tender to the touch. If so, remove them then, otherwise continue cooking until you reach this point.
Once the cauliflower has roasted, remove it from the oven. Immediately transfer it into serving dishes and top with mint and plenty of pomegranate seeds.