Cau­li­flower Salad with Yogurt Sauce and Pome­gran­ate

Food & Wine - - DECEMBER RECIPES -

PHOTO P. 126


In­spired by her mother’s (much richer) fried eggplant salad, Reem Kas­sis tops fried cau­li­flower with toasted nuts, pome­gran­ate ar­ils, and yogurt laced with lemon and garlic. Canola oil, for fry­ing 2 medium heads cau­li­flower (about 11/2 lb. each), cored and cut into 11/2inch flo­rets (about 16 cups) 2 tsp. kosher salt, di­vided 11/2 cups plain whole-milk Greek yogurt 1/2 tsp. fresh lemon juice 1 small garlic clove, crushed 1 cup mixed fresh herbs and greens (such as arugula, dill, and chives) 3/4 cup lightly toasted mixed nuts (such as al­monds, pis­ta­chios, and hazel­nuts) 1/4 cup pome­gran­ate ar­ils


Pour canola oil to a depth of 1 inch into a large skil­let. Heat over medium-high un­til a deep-fry ther­mome­ter reg­is­ters 350°F. Work­ing in batches, fry cau­li­flower un­til just golden and ten­der, about 3 min­utes per batch. Us­ing a slot­ted spoon, trans­fer cau­li­flower to pa­per tow­els to drain; sea­son with 11/2 tea­spoons salt.


While cau­li­flower drains, whisk to­gether yogurt, lemon juice, and garlic in a medium bowl. Sea­son yogurt mix­ture with re­main­ing 1/2 tea­spoon salt. Chill at least 15 min­utes or up to 1 hour; re­move and dis­card crushed garlic be­fore us­ing.


To serve, ar­range cau­li­flower on a plat­ter; spoon yogurt mix­ture over top. Gar­nish with herbs and greens, mixed nuts, and pome­gran­ate ar­ils.

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