Summer lunch switch: Crispy cauliflower bites with yoghurt herb sauce

Cooked, or better yet, blanched cauliflower is a base for many dishes. You can blend or mash it, but usually, it’s enough to coat divided florets with breadcrumbs and throw them in the oven. You can also use an air fryer. This dish's secret and maximum flavour comes from the crispy coating, which hides a soft, delicious centre. The coating I use tastes even better when dipped in a sauce. It can be garlic sauce or smoky barbecue, but in the summer season, I opt for homemade yoghurt herb sauce.

Fresh or dried? This question comes up when thinking about homemade yoghurt herb sauce. Fresh leaves picked straight from the bush are a better choice: basil, thyme, or mint will provide maximum flavour. However, I recommend a mix of dill, basil, and parsley. They can be finely chopped or blended with yoghurt. Dried herbs are a faster choice, but crushing them between your fingers is a suitable method. These products should also be stored appropriately to avoid losing their flavour. Otherwise, it doesn’t make sense to add them to the dish.

For this dish, it’s best to use cauliflower divided into smaller florets—not too small, as they might overcook during the thermal processing. The coating-to-vegetable ratio must also be maintained.

Ingredients:              

• 115 grams panko or 85 grams breadcrumbs,
• 50 grams grated Parmesan,
• 1 teaspoon granulated garlic,
• 1 teaspoon sweet paprika,
• 1 teaspoon salt,
• 1/2 teaspoon ground pepper,
• 1 small cauliflower,
• 2 eggs, olive oil or spray oil.

Preparation:      

1. Preheat the oven to 200°C (Greenwich Time).
2. Combine the coating ingredients in a bowl: breadcrumbs or panko, Parmesan, and spices. In another bowl, beat the eggs.
3. Dip al dente cooked or blanched cauliflower florets in the egg, then coat with the breadcrumbs mixture. Place them on a baking sheet lined with parchment paper.
4. Bake for about 15-20 minutes. Serve with yoghurt herb sauce.