- olive oil - 2 items. spoons
- large head of cauliflower - 1 piece
- cumin seeds - 1 teaspoon
- salt - 1/2 teaspoonfuls
- freshly ground black pepper - 1/2 teaspoonfuls
- plain yogurt (like Greek) - To taste
- Feta cheese - 1/4 cup (optional)
- crushed fresh mint leaves - To taste
- grains of pomegranate - To taste
1. Preheat the oven to 220 degrees. Lubricate a large baking sheet or 1 tablespoon of olive oil. Separate the pomegranate seeds and put them in a bowl. 2. Divide the cauliflower into inflorescences. Do not worry about making all the pieces the same size. Stir the cauliflower with the remaining 1 tablespoon of olive oil, cumin seeds, salt and freshly ground black pepper in a bowl. 3. Put the cabbage on a prepared baking tray or in a mold. Bake in a preheated oven for 20-30 minutes until cauliflower is ready. 4. Mix a pinch of salt with yogurt or mix 3/4 cups of yogurt with Feta cheese in a food processor until a homogeneous mass is obtained. Pour the prepared cauliflower with yogurt, then sprinkle the dish with crushed fresh mint leaves and pomegranate seeds.
Servings: 2