Almond Crusted Cauliflower


A twist on battered and fried cauliflower my mom used to make, this simple preparation packs a lot of taste, and nutrition, without the extra fat. Crunchy almond shell and soft seasoned cauliflower pairs very well with the cool yogurt tzadziki sauce as a side dish, appetizer or a meal on its own.



For the cauliflower

  • 1 head of cauliflower, divided into large florets
  • 2 cups almond meal  or crushed almonds
  • 3 eggs beaten
  • salt
  • freshly ground pepper
  • dry oregano
  • zest of one lemon
  • oil to brush or spray the baking pan

* Lemon zest and black pepper can be substituted for lemon pepper

For the sauce



  •  6 oz  Greek Yogurt
  • 1 small cucumber finely grated
  • 1-3 cloves of garlic (depends on your taste), pressed or minced
  • 1 tablespoon dill chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest


For the Cauliflower

  1. Steam the cauliflower florets (You can use raw cauliflower as well, but I had steamed cauliflower already)
  2. With your palm carefully flatten the florets a little. Season on both sides with salt, pepper, oregano and lemon zestalmond_cauliflower4
  3. Break the eggs into a bowl and whisk  until the mixture is uniform, season with salt pepper and oregano. Place the almond meal into a separate plate.  Spray or brush a baking pan with oil.
  4. Take each cauliflower floret  dip it in eggs , almond_cauliflower2coat it with almond meal and then place it on a baking sheet.   almond_cauliflower1
  5. Broil the cauliflower on high for 10 minutes, turning the florets midway.

For the Sauce

In a small bowl Combine yogurt, grated cucumber, a teaspoon of fresh lemon juice, a teaspoon of lemon zest, salt and pepper. Mix, adjust the seasonings, let stand for at least an hour.



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