In modern times, most of us grab a snack bought from the supermarket. It is simple and tasty, but full of sugar, oil, salt and preservatives. And it is very unhealthy. Today we offer you a delicious and very healthy option. It is not that fast, but it is worth the effort. So, if you are looking for a healthy snack, try our baked cauliflower with yoghurt dip and enjoy.
Baked Cauliflower with Yoghurt Dip
Serves: 6
Preparation: 20 minutes
Cooking: 25 minutes
Ingredients:
- 1 large head of cauliflower, cut into florets
- 150 g panko breadcrumbs
- 100 g plain flour
- 3 cloves garlic, crushed
- 3 free-range eggs
- 1 lemon, cut into slices
- Small bunch fresh dill
- ½ cup parsley leaf, finely chopped
- 100 g parmesan cheese, finely grated
- 5 tbs extra virgin olive oil
- 1 tsp Himalayan salt
- 1 tsp homemade dry seasoning
- ½ tsp black pepper, freshly ground
- 1 tsp Italian herbs
Sauce:
- 200 g light sour cream
- 100 g Greek yoghurt
- ½ cup parsley leaf, finely chopped
- ½ tsp Himalayan salt
- ½ tsp black pepper, freshly ground
- 1 tbs lemon juice
Directions:
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Line a baking tray with baking paper. Preheat the oven to 200°C.
Step 3
Place cauliflower, lemon slices and dill in a pot of boiling salted water and cook for 5 minutes. Remove from heat, drain and let cool.
Step 4
Meanwhile, combine the bread crumbs, crushed garlic and olive oil in a medium-sized bowl. Add salt, Italian herbs, dry seasoning, black pepper and parsley and mix well to combine. Add the parmesan cheese to the bowl and mix well.
Step 5
Whisk the eggs in a small bowl. Place the flour on the plate. Coat each cauliflower floret with flour, dip it in eggs, then roll it in the breadcrumb mixture. Make sure each floret is well coated on all sides.
Step 6
Arrange the cauliflower on the baking tray and bake for 20 minutes, or until the cauliflower is slightly browned and crispy. Remove from the oven and transfer the cauliflower to a serving plate.
Step 7
In a medium-sized bowl, mix sour cream with yoghurt, add parsley, salt, pepper and lemon juice. Mix well to combine and serve with the cauliflower.
Serving suggestions:
- Serve as a side dish
- Serve with hummus
Tips:
- Replace the parsley with fresh mint leaves for a richer taste;
- Store leftover cauliflower in an airtight container in the refrigerator for up to 3 days.
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.