For the Cauliflower: Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, add the yogurt, then the spices. Mix to combine. Adjust with salt to taste. Stream in the olive oil until thoroughly incorporated.
Transfer the cauliflower florets to the bowl with the tandoori marinade and mix until the florets are completely coated.
Add the florets to the lined baking sheet and spread them out so that every one has a bit of space around it. Using a pastry brush, brush on any leftover marinade from the bowl.
Bake for about 35 to 40 minutes, tossing halfway through, until the florets are golden and crisp on the edges.
For the POM Glaze: Combine all ingredients in a medium saucepan. Bring to a low boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally. The juice will darken slightly. Remove from heat and let cool.
When the tandoori cauliflower is done, arrange on a plate. Top with red onions and POM Arils. Finish with a drizzle of the POM glaze, and garnish with cilantro. Serve immediately.
1 cup cashew yogurt (or other unsweetened plant-based yogurt)
1/2 teaspoon ground ginger
1/2 teaspoon garlic
1/2 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2–3/4 teaspoon cayenne (depending on how spicy you want it)
1/2 teaspoon garam masala
1/2 teaspoon fenugreek powder
2 tablespoons olive oil
1 large head cauliflower, cut into florets
Sliced red onions, for garnish
POM Wonderful Pomegranate Fresh Arils, for garnish