Fragrant cumin brings out the nutty flavor of cauliflower in this easy fall vegetable roast.
Preheat the oven to 425 degree F.
Place the cauliflower florets in a large baking dish. Drizzle with 2 tablespoons of the olive oil, sprinkle with the cumin and toss to combine. Season to taste with salt and pepper. Roast, stirring occasionally, until tender and golden, 25 to 30 minutes. Set aside to cool slightly.
In a small bowl, whisk the remaining 1 tablespoon olive oil with the garlic, lemon zest and lemon juice. Pour over the cooled cauliflower and toss to combine. Add the parsley and pomegranate seeds and toss to combine. Season to taste with salt and pepper, and sprinkle with the almonds.