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Yogurt Sabroso



  • 1 cup whole-milk yogurt
  • 1 head cauliflower broken up into bite-sized pieces
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon pomegranate seeds
  • 3 mint leaves, roughly torn
  • flatbread of your choice (lavash or pita)


  1. Line a colander with several layers of cheesecloth or a clean dish towel, and set over a bowl. Scoop yogurt onto the cheesecloth, and refrigerate overnight.
  2. Preheat oven to 350° F.
  3. Toss cauliflower with olive oil, salt and pepper in a baking dish. Roast until caramelized into on a golden brown color. Remove and let cool.
  4. Spread yogurt on a plate. Arrange 3 tablespoons cauliflower bits on top.
  5. Drizzle with olive oil, then top with pomegranate seeds and mint.

Serve with flatbreads on the side.