Roasted Cauliflower with Pickled Red Onions
2 heads cauliflower, cut into florets
Freshly ground black pepper
1 teaspoon cumin, divided
5 tablespoons extra-virgin olive oil
2 medium red onions, peeled and sliced lengthwise
1/2 cup sherry wine vinegar
1/2 cup plain yogurt
2 tablespoons tahini
Juice of 1 lemon
1 tablespoon water
1/2 cup pomegranate seeds, for garnish (optional)
1. Preheat oven to 400 degrees.
2. In a large bowl, toss the cauliflower florets with salt, pepper, 1/2 teaspoon cumin, and 3 tablespoons olive oil. Mix well. Place cauliflower on a baking sheet and roast for 25 to 30 minutes.
3. In a large skillet over medium heat, add the remaining 2 tablespoons olive oil. Add the onions and sauté until soft, about 5 to 8 minutes. Add the vinegar and let reduce until almost dry, about 4 to 5 minutes. Mix with roasted cauliflower.
4. In a small bowl, whisk together the yogurt, tahini, lemon juice, water, and remaining 1/2 teaspoon cumin. Drizzle sauce over the cauliflower and garnish with pomegranate seeds.