Preheat your oven to 425 F.
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, as I did not take enough care in doing this and was left with some cauliflower completely coated in cumin, while the majority of it was not.
1 large head of cauliflower, 2 tablespoon extra-virgin olive oil or coconut oil, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon cumin
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. And that’s about it ready to serve in no time! Enjoy!
Chopped fresh mint leaves for serving, Seeds of 1 pomegranate seed for serving