Vegetables served over yogurt wasn’t something I had discovered until I traveled to the Middle East, where it was everywhere! Um, had I been living under a food rock all these years? I fell in love with how bright and flavorful everything was, while somehow remaining effortless. Serve with a simple roasted chicken to clean up any leftover yogurt sauce.
INGREDIENTS:
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3C cauliflower, chopped into small florets
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2C Greek yogurt, non fat
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¼C Italian parsley, chopped
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¼C dill, chopped
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¼C green onion, chopped
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2tbsp olive oil
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2tbsp lemon zest
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2tbsp lemon juice
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2tbsp pomegranate seeds
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2tbsp pistachios, salted and roasted, chopped
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½tsp turmeric powder
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1tsp salt
INSTRUCTIONS:
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In a mixing bowl combine yogurt, parsley, dill, green onion, and ¼tsp of salt. Set aside.
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Heat olive oil over medium heat in a sauté pan. Add in cauliflower and turmeric, sauté for 10-15 minutes. You wanted the cauliflower to get nicely brown and just cooked through, still allowing for some texture in the vegetable.
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Deglaze the pan with lemon juice, add in lemon zest and allow to cook for 3 minutes. This will get all those beautiful brown bits off the bottom of the pan aka flavor!
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Serve cauliflower over the herbed yogurt. Top with pomegranate, pistachios, and more herbs if desired.
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