Baked Cauliflower Florets with Yoghurt Dip

Prep & Cooking Time: 20-25 minutes


  • 1 head of cauliflower
  • 1 stem fresh garlic or 2 cloves garlic
  • Handful of dill or parsley

From the cupboard:

  • 200g self-raising flour
  • 350ml cold beer
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Salt
  • 200g plain yoghurt
  • 2-3 teaspoons mayo
  • Cooking oil for greasing


  1. First make the batter: Mix the flour with all the spices before pouring in the beer. The thickness should be one of a double cream
  2. Break the cauliflower into florets and steam for about 10 min. Place the steamed florets onto a clean tea towel and tap them gently to dry. Place in a bowl and dust with flour.
  3. Cover your baking tin with non stick parchment/baking paper and lightly grease with cooking oil.
  4. Dip the florets into the batter and carefully place into the baking tin. You can sprinkle them with bread crumbs or sesame seeds.
  5. Bake until the batter gets golden
  6. Mix the yoghurt and mayo. Add finely chopped green garlic and dill or parsley.

If you prefer deep frying instead of baking you can fry the florets. In this case you don’t need to steam them. Brake the florets into bite sized pieces.  Make sure the sauce pan is about 10-12 cm deep and the oil preheated to 180 degrees.

Recipe by Pavlina.