Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
['1 large head cauliflower, cut into bite-sized 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']
1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.
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