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The Perfect Summer Side Dish

Caramelized Lemony Cauliflower with Herbed Yogurt

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.


  • 3C cauliflower, chopped into small florets

  • 2C Greek yogurt, non fat

  • ¼C Italian parsley, chopped

  • ¼C dill, chopped

  • ¼C green onion, chopped

  • 2tbsp olive oil

  • 2tbsp lemon zest

  • 2tbsp lemon juice

  • 2tbsp pomegranate seeds

  • 2tbsp pistachios, salted and roasted, chopped

  • ½tsp turmeric powder

  • 1tsp salt 


  1.  In a mixing bowl combine yogurt, parsley, dill, green onion, and ¼tsp of salt. Set aside. 

  2. 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. 

  3. 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! 

  4. Serve cauliflower over the herbed yogurt. Top with pomegranate, pistachios, and more herbs if desired. 

For more recipes like this, follow @gennamarks on Instagram