Food Recipes Side Dishes Vegetable Side Dishes Cauliflower Salad with Yogurt Sauce and Pomegranate 5.0 (1) 2 Reviews Inspired by her mother’s (much richer) fried eggplant salad, Reem Kassis tops fried cauliflower with toasted nuts, pomegranate arils, and lemon-and-garlic-laced yogurt. By Reem Kassis Reem Kassis Reem Kassis ia a Palestinian writer focused on the intersection of food with culture, history, and politics. She is a two-time cookbook author and winner of The Guild of Food Writers Award and Gourmand World Cookbook award for The Palestinian Table (2017).Experience: Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history, and politics. You can find some of her writings in The Wall Street Journal, The Washington Post and The New York Times. Her debut cookbook, The Palestinian Table (2017), won The Guild of Food Writers Award and Gourmand World Cookbook award, was nominated for a James Beard Award, was short-listed for the Andre Simon Award and the Edward Stanford Award, and was picked as one of NPR's best books of 2017. Her second cookbook is The Arabesque Table (2021).Education: Reem holds two undergraduate degrees from the University of Pennsylvania, an MBA from Wharton, and a MSc in Social Psychology from The London School of Economics. A former McKinsey consultant, Reem's work uses food and storytelling to share the narrative and culinary history of the entire Palestinian region with the world.Expertise: Arabic Cuisine, Middle Eastern Food, Food HistoryLocation: Philadelphia, Pennsylvania Food & Wine's Editorial Guidelines Updated on July 27, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Active Time: 20 mins Total Time: 35 mins Yield: 8 Ingredients Canola oil, for frying 2 medium heads cauliflower (about 1 1/2 pound each), cored and cut into 1 1/2-inch florets (about 16 cups) 2 teaspoons kosher salt, divided 1 1/2 cups plain whole-milk Greek yogurt 1/2 teaspoon 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 Directions 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 1 1/2 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. Originally appeared: December 2018 Rate It Print