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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
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.
Whisk together the yogurt, lemon juice, and garlic in a medium sized bowl. Chill for 30 minutes, then remove and discard the crushed garlic.
Arrange the cooked cauliflower on a platter. Spoon the yogurt mixture evenly over the top.
Garnish with mixed greens, nuts, and pomegranate arils.