- 2/3 of a large head cauliflower (about 1 pound florets), cut into generous 1 to 2 inch chunks
- 1 large egg
- 1 garlic clove, minced
- 1/2 tsp lemon zest
- 3 ounces crumbled feta (about 1/2 cup)
- 1/2 cup all-purpose flour
- pinch cayenne pepper
- pinch crushed red pepper flakes
- 3/4 tsp table salt or more to taste
- 1/2 tsp baking powder
- Olive oil for frying
- 3/4 cup lebneh (or Greek yogurt)
- 2 tsp lemon juice
- 1/2 tsp ground cumin
- Handful pomegranate arils
DirectionsCook cauliflower in a large pot of simmering salted water, uncovered, until firm but tender, about 5 to 6 minutes. Using a slotted spoon, transfer to an ice bath to stop cooking. Drain well. Spread on paper towels to dry as much as possible.
In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs). Sprinkle in feta and stir to combine. In a small dish, whisk flour, salt, cayenne, red pepper flakes and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.
Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Add additional olive oil as necessary. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with lemon juice, cumin, s&p. Spread fritters on serving platter. Dollop each with yogurt mixture and sprinkle with pomegranate arils.