Fried cauliflower with yogurt dip

Ingredients for 4 servings:

• 1 cauliflower
• 200 g breadcrumbs, fresh from the bakery
• 4 eggs, whisked
• 3 liters of water
• Salt
• Vegetable oil for frying (rapeseed or sunflower)
• 300 g yogurt
• 1 garlic clove(s), squeezed
• ½ tsp dill tips, dried
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very tasty side dish to pan-fried meat, meatloaf or simply as a main course

First, for the sauce, mix together the yogurt, salt, garlic cloves, and dill tips and set aside to infuse. Remove the stalk from the cauliflower and cut it into not-too-small florets. Cook the cauliflower pieces in about 3 liters of boiling salted water (with salt) until al dente. For me, it takes about 7 minutes. If you use more water, increase the salt content accordingly. Drain the cauliflower. Place a plate with the 4 beaten eggs, a plate with fresh breadcrumbs, and an empty plate next to each other. Roll the cauliflower florets one after the other, first in the breadcrumbs, then in the eggs, and then again in the breadcrumbs. They should be completely covered. Once the cauliflower is finished breading, fry in hot oil until golden brown all over. The oil shouldn’t be too hot, otherwise the breading will burn too quickly. After frying, place the cauliflower pieces on a plate lined with kitchen paper to drain. Serve with the yogurt dip. This dip also goes well with raw vegetables or simply with fresh flatbread for grilled food. I would, however, add a few tablespoons of herb curd cheese for a slightly thicker consistency. Since I also enjoy it cold, I can also imagine it on a party buffet.