2 tbsp evoo, divided
1 small head cauliflower, cut into bite sized florets
1 tsp whole cumin seeds
1/2 tsp kosher salt, plus additional
1/2 tsp freshly ground black pepper
1/2 cup Greek yogurt
3 tbsp crumbled feta
2 tbsp fresh mint leaves, chiffonaded
Preheat oven to 425°F. Drizzle a large baking sheet with 1 tablespoon evoo. Toss florets with remaining evoo, cumin seeds, salt and pepper and spread out on prepared baking sheet. Roast for 20 to 30 minutes, until cauliflower is tender and its edges are golden brown and caramelized.
Whisk together yogurt and feta until smooth. Dollop on cauliflower and sprinkle with mint and pomegranate seeds. Serve hot.