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-glazed leg of lamb on .
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.