Golden Cauliflower with Herbed Yogurt

From St. Philip, Austin -- yummy!

Photo by Courtney P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • For the herbed yogurt:

  • 1 1/2

    cups Greek yogurt

  • 1

    garlic clove, minced

  • 2

    Tbsp. lemon juice

  • 2

    Tbsp. cilantro, chopped

  • 2

    Tbsp. basil, chopped

  • 2

    Tbsp. mint, chopped

  • 1

    tsp. kosher salt

  • For the cauliflower:

  • 1

    head cauliflower

  • 1/4

    cup pine nuts, toasted

  • 1/4

    cup golden raisins

  • 1/2

    cup herb yogurt

  • 4

    sprigs cilantro

  • 4

    sprigs mint

  • 4

    sprigs basil

  • Canola oil

Directions

To make the yogurt sauce, place half the yogurt, lemon juice, garlic and herbs in a blender. Puree until smooth. You want to see flecks of herbs. Transfer the yogurt puree to a mixing bowl and fold in the other half of the yogurt. Season the yogurt to taste with salt and set aside. Break down the cauliflower into florets. Roughly chop the pine nuts and raisins and place in a large bowl. Heat up a pot of canola oil to 350 degrees. Add the cauliflower florets to the oil and fry until golden brown. Remove from the oil and lay the florets on a tray lined with a paper towel to absorb the excess oil. Transfer the cauliflower to the bowl and toss with the pine nuts, raisins and the picked herbs. Season with salt. Smear the yogurt on a plate and lay the cauliflower mixture on top.

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