Oven-Baked Cauliflower with Yogurt- Garlic Sauce

Here is my own personal version of the Turkish classic yogurtlu kanibahar, traditionally made by frying thickly battered cauliflowerets in lots of olive oil, then serving them with a yogurt-garlic sauce as a dip. In my version, the cauliflower is first blanched, then chilled, and finally baked in just enough batter to adhere until sufficiently crisp to hold in one's fingers. Dipping hot cauliflorets in a cool sauce is a real treat.

Try this dish as a side with the pomegranate