Breaded Cauliflower with Yoghurt Dip


Serves: 2 as a main, 4 as a side
Prep: 30 – 40 mins


  • head of cauliflower
  • 2 eggs
  • ¼ cup flour
  • cooking oil

For the dip:

  • 1 tablespoon mayo
  • 2 cloves garlic
  • dill
  • turmeric



  • Cut the cauliflower florets apart (not too small) and steam for 10-15 mins.
  • In a bowl beat the eggs, slowly adding the flour a bit at a time. It should be thick enough to stick to the cauliflower – if you have made it too thick you can always add milk, or too thin, more flour. Season with salt and turmeric.
  • Preheat the oil. Coat each floret in the batter and fry. Turn to brown all sides. Drain on paper towel.
  • Mix the yoghurt and mayo well. Add the crushed garlic with finely chopped dill.
  • Serve.


This recipe can also be made using the broccoli in some of your boxes this week.

Recipe design by Pavlina

Image from