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Cauliflower Salad with Yogurt Sauce and Pomegranate
Ingredients
  • Canola oil, for frying
  • 2 medium heads cauliflower (about 1 ½ pound each), cored and cut into 1 ½-inch florets (about 16 cups)
  • 2 teaspoons kosher salt, divided
  • 1 ½ cups plain whole-milk Greek yogurt
  • ½ teaspoon fresh lemon juice
  • 1 small garlic clove, crushed
  • 1 cup mixed fresh herbs and greens (such as arugula, dill, and chives)
  • ¾ cup lightly toasted mixed nuts (such as almonds, pistachios, and hazelnuts)
  • ¼ cup pomegranate arils
Steps
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