- 3/4 cup plain yogurt
- 1 teaspoon cumin, divided
- Salt and pepper, to taste
- 1 head (about 1 pound) cauliflower, cut into florets
- 1/2 cup all-purpose flour
- 2 tablespoons chopped fresh mint, plus additional for serving
- 1 teaspoon lemon zest
- 1 teaspoon coriander
- 1 egg, beaten
- Oil, for frying
- 1 cup pomegranate arils
Combine yogurt, 1/2 teaspoon cumin, salt and pepper in a small bowl; set aside.
Cook cauliflower in salted simmering water until al dente, about 5 minutes. Drain well. Mash or chop cauliflower into small pieces.
In a small bowl, whisk together flour, mint, lemon zest, coriander, remaining 1/2 teaspoon cumin, salt and pepper. Toss flour mixture with cauliflower; stir in egg.
Heat oil in a large skillet over medium-high heat. Add about 1/4 cup cauliflower batter to the pan and flatten slightly. Cook until golden and crisp, 3 to 5 minutes; flip fritters and repeat until golden and crisp. Drain on paper towels. Repeat with remaining batter.
Serve fritters warm, dolloped with yogurt spread and sprinkled with pomegranate arils and mint.
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