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
- 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
- Steam the cauliflower florets (You can use raw cauliflower as well, but I had steamed cauliflower already)
- With your palm carefully flatten the florets a little. Season on both sides with salt, pepper, oregano and lemon zest
- 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.
- Take each cauliflower floret dip it in eggs , coat it with almond meal and then place it on a baking sheet.
- 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.