INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Trim and discard cauliflower stem so base is flush with sides. Cut cauliflower into quarters, then set on an unlined baking sheet, cut side down. Drizzle over 3 tbsp oil, then sprinkle with 1 tsp salt. Season with fresh pepper. Gently rub each piece to coat all sides. Roast in centre of oven until just tender when pierced with a knife, 30 minutes.
3. Meanwhile, blend yogurt with remaining 1 tbsp oil, ¼ tsp salt, herbs, lemon juice and water in a very large jar with an immersion blender.
4. To serve, divide cauliflower among 4 plates. Drizzle each with yogurt dressing, then top with pomegranates, hazelnuts, and additional mint leaves, if desired. Serve with remaining yogurt dressing.