Cauliflower-Feta Fritters With Smoky Yogurt, Pomegranate

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1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks

1 large egg

1 garlic clove, minced

Few gratings of fresh lemon zest

3 ounces crumbled feta (about 1/2 cup)

1/2 cup all-purpose flour

1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter

3/4 teaspoon table salt or more to taste

1/2 teaspoon baking powder

Olive oil for frying

3/4 cup yogurt

1/2 teaspoon ground cumin

Salt and pepper to taste

Handful pomegranate arils

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