Begin by preheating the oven to 425 degrees.
Cut the cauliflower head up into bite-sized florets. Toss the florets into a large baking dish with the oil, cumin, salt, and pepper. Mix well.
Next, Place the cauliflower in the oven to bake for about 30 minutes. Make sure to mix the ingredients around a couple of times throughout the outlined cook time to avoid certain areas being overcooked. While the cauliflower is baking, begin to de seed the pomegranate. It is best to do this in a bowl of water as it can get quite messy and the seeds are bound to fly every which way.
After about 25 minutes, remove the cauliflower if it has reached a point where it is tender and becoming golden in color. If this does not occur after that amount of time, go ahead and leave it in the oven to bake until it does.
Once fully roasted, remove the cauliflower and transfer it to serving dishes while it is still warm. You will then toss in the pomegranate seeds, mint, and greenery of your choice (if you feel like adding it). This dish tastes delicious without the additional greens as well. Enjoy!
1 Head of Cauliflower
2 tbsp Extra-Virgin Olive Oil or Coconut Oil
1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
Chopped Fresh Mint Leaves
Optional Greens of Choice