### TranslatedIngredients: 2 cups Cauliflower (gobi),4 Garlic - sliced,2 teaspoon Cumin seeds (Jeera) - roasted and crushed,1 teaspoon Coriander Powder (Dhania),2 teaspoon Black pepper powder - or red chilli powder,3 tablespoon Extra Virgin Olive Oil,1/4 cup Anardana Powder (Pomegranate Seed Powder),2 tablespoons Pomegranate molasses - orhoney (optional but recommended),Fresh Herbs - Handful of herbs of choice like basil,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the roasted cauliflower, first pre-heat the oven to 200 degree celsius.In a mixing bowl, toss together the olive oil, garlic and cauliflower florets. Sprinkle salt as required.Place these florets on a baking tray and roast till they just soften (about 10-12 minutes). Take the tray out of the oven.Add the coriander powder, cumin and black pepper powder.Mix and place it back in the oven to roast for another 10 to 12 minutes or till the cauliflower is cooked and caramelizes or slightly turns brown. Take it out onto a serving dish.Garnish with pomegranate seeds, herbs and drizzle some molasses or honey over it. Serve immediately.Serve Roasted Cauliflower as a starter or as a side dish along with Panchmel Dal and Phulkas for a weekday lunch or dinner