These crispy cauliflower bites with a yogurt dill sauce are very easy to make and great for a light lunch on their own of served as a side dish or appetizer. These are very simple to make and easy to scale up for sharing. Yes, cauliflower can be comfort food!
Sometimes I like to make a meal of appetizers like these pan fried onion rings and add some oven roasted grape tomatoes and garlic butter rice. Browse more small batch side dishes.
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Ingredients
- Eggs: You may not use all three eggs but I like to have enough of the egg batter to easily coat the florets.
- Dill: Please only use fresh dill. you can purchase it the little plastic pack in the produce section.
Quick Instructions
Details
- In a small bowl, combine yogurt, dill, garlic, and salt to taste. Mix well and set aside in the refrigerate.
- Cut the cauliflower into florets and add the saucepan.
- Heat a pot of water until it boils.Cook until slightly tender, about 3 minutes. Keep an eye on the saucepan so you don’t overcook the cauliflower.
- Heat about a 1/4 cup of vegetable oil in a deep saucepan. You want to oil to reach about 330℉
- Roll each cauliflower floret first in the flour, then in the egg, and finally in the cornmeal.
- Fry on each side for 1-2 minutes or until golden brown. Remove from oil with a slotted spoon and place on a paper towel to absorb excess oil.
- Arrange the crispy cauliflower bites on a serving dish and sprinkle with fresh dill and serve with the yogurt sauce.
Recipe Notes
- Use a neutral flavored oil to fry the cauliflower florets.
- I like to mix the yogurt dill sauce the night before, it give extra time for the flavors to meld together and mellow.
- If you are short on time pick up the florets from the salad bar and buy just the amount you need.
Ingredients
Recipe Directions
Yogurt Dill Sauce
- In a small bowl, combine yogurt, dill, garlic, and salt to taste. Mix well and set aside in the refrigerate while you prepare the cauliflower bites.
Cauliflower Bites
- Bring a medium saucepan of water to a boil. Heat a pot of water until it boils.
- Cut the cauliflower into florets and add the saucepan. Cook until slightly tender, about 3 minutes. Keep an eye on the saucepan so you don't overcook the cauliflower.
- Heat about a 1/4 cup of vegetable oil in a deep saucepan. You want to oil to reach about 330℉
- In a shallow mix the flour, garlic powder, back pepper, a pinch of salt,and set aside.
- In a separate shallow bowl add the cornmeal.
- In small bowl beat the eggs until combined.
- Roll each cauliflower floret first in the flour, then in the egg, and finally in the cornmeal.
- Fry on each side for 1-2 minutes or until golden brown. Remove from oil with a slotted spoon and place on a paper towel to absorb excess oil.
- Arrange on a serving dish and sprinkle with fresh dill and serve with the yogurt sauce.
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Nutrition
Notes
- Use a neutral flavored oil for frying.
- You can also use this same recipe for broccoli, but be careful not to overcook in the boiling water, you are basically just blanching the cauliflower.