Cauliflower Salad with Yogurt Sauce and Pomegranate


Olive oil, for frying 

2 medium heads cauliflower (about 1½ lb each), cored and cut into 1½  inch florets 

1½  cups plain Greek yogurt 

½  teaspoon lemon juice 

1 small garlic clove, crushed 

1 cup mixed fresh greens

¾ cup toasted, unsalted mixed nuts

¼ cup pomegranate arils 


  1. Cover the bottom of a large skillet with olive oil. Working in small batches, “fry” the cauliflower on high heat until florets are golden and tender, about 3 minutes per batch. Add more olive oil to the bottom of the pan as needed. Then, using a slotted spoon, transfer the cauliflower to a plate covered with a paper towel to drain.
  2. Whisk together the yogurt, lemon juice, and garlic in a medium sized bowl. Chill for 30 minutes, then remove and discard the crushed garlic. 
  3. Arrange the cooked cauliflower on a platter. Spoon the yogurt mixture evenly over the top.
  4. Garnish with mixed greens, nuts, and pomegranate arils.