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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.

Hudson Valley Restaurant Week is back this April 8-21!