Step 1

Whisk together 1⅓ cups whole-milk Greek yogurt, 2 tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 1 garlic clove, finely grated, 1 Tbsp. extra-virgin olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Taste sauce and season with more salt if needed. Set aside.

Step 2

Cook one 10-oz. bag frozen riced cauliflower according to package directions until very tender. Transfer to a medium bowl and let cool 5 minutes. Add 1 large egg, 1 large egg yolk, 2 oz. Parmesan, finely grated (about 1½ cups), 1 cup panko, ¾ cup finely chopped mixed tender herbs (such as dill, chives, and/or parsley), 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, remaining 3 garlic cloves, finely chopped, and remaining 2 Tbsp. finely grated lemon zest. Using clean hands, mix and knead slightly to smash cauliflower pieces into panko until texture is uniform. Spoon out 2-tablespoonful portions; roll into smooth balls. (You should have about 14.)

Step 3

Heat ¼ cup extra-virgin olive oil in a large nonstick skillet over medium-high. Cook balls in a single layer, undisturbed, until golden brown underneath and fritters release easily, about 3 minutes. Turn onto opposite side; cook until golden brown underneath, about 3 minutes. Shake pan to encourage balls onto an unbrowned side (fritters will have flattened slightly); cook, turning occasionally to brown, just until firm, about 3 minutes. Remove from heat.

Step 4

Toss ¼ medium red onion, thinly sliced, 1½ cups baby arugula, and some herb leaves in a medium bowl to combine. Drizzle with oil, season with salt, and toss again to coat.

Step 5

Spread reserved sauce over a platter and arrange fritters on
top. Scatter salad over; season with pepper.