Cauliflower Salad with Yogurt Sauce and Pomegranate
PHOTO P. 126
ACTIVE 20 MIN; TOTAL 35 MIN; SERVES 8
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.