Monday, December 10, 2007

Karnabahar ezmesi (cauliflower salad)

1 package frozen cauliflower pieces or one head of cauliflower, cut into large pieces
3 cloves garlic, mashed or chopped
3 tablespoons olive oil
1 small container plain yogurt
½ teaspoon salt
Dried or fresh mint, for garnish
2 tablespoons tomato paste
Bread or melba toasts, for serving

Steam or boil the cauliflower until it is soft and easy to mash. Drain and cool slightly. Put cauliflower in a bowl and mash it. Add garlic, yogurt, and salt and mix until smooth. In a cool, small frying pan, add oil and tomato paste and mix together. Warm this mixture and pour over the top of the cauliflower. Sprinkle with mint to garnish.

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