This salad of roasted cauliflower topped with tangy yogurt, pomegranate seeds, chiles, and fresh herbs makes a refreshing contrast to richer curries and roasted meats.
Cauliflower Chaat with Crispy Onions and Pomegranates
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. Kashmiri chile powder, or paprika
- 1 tsp. ground cardamom
- 1 tsp. ground turmeric
- Kosher salt and freshly ground black pepper
- 1 large head cauliflower, cored, cut into 2-inch florets, plus tender stems and leaves, cut into 1- to 2-inch pieces
- 1 large white onion, thinly sliced
- 1/4 cup olive oil
- 1/3 cup plain, whole-milk yogurt
- 1/4 cup tamarind sauce
- 1 scallion, thinly sliced
- Seeds from 1/2 pomegranate
- 1/3 cup (lightly packed) fresh mint leaves, coarsely chopped
- 1/3 cup (lightly packed) fresh cilantro, coarsely chopped
- 1 to 2 small chiles, thinly sliced
- Heat the oven to 475°F.
- In a small bowl, combine the cumin, coriander, chile powder, cardamom, turmeric, 2 tsp. salt, and 1 tsp. black pepper.
- Put the cauliflower pieces and onions on a rimmed baking sheet and drizzle with olive oil. Sprinkle with the spice mixture and toss with hands or a spatula until everything is well coated. Roast until the cauliflower is blackened in spots, tossing twice during roasting, 20 to 25 minutes. Let cool slightly and season to taste with salt.
- Transfer to a serving platter and top with yogurt, tamarind, scallions, pomegranate seeds, mint, cilantro, and chiles. Serve.