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.

Ingredients

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

Directions

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 zest
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 , coat it with almond meal and then place it on a baking sheet.   
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.