Summary

Ingredients

• 1 cauliflower
• 200 g breadcrumbs, fresh from the bakery
• 4 egg (s), whisked
• 3 liters water
• salt
• Vegetable oil, for deep-frying (rapeseed or sunflower)

For the sauce:

• 300 g yourt
• 1 clove (s) garlic, pressed
• 0.5 teaspoon ½ dill tips, dried
• 0.5 teaspoon ½ salt

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Instructions

1. For the sauce, stir together the yoghurt, salt, garlic and dill tips and set aside so that it can steep.
2. Remove the stalk from the cauliflower and divide into florets that are not too small. Cook the cauliflower pieces in approx. 3 L boiling salted water (with salt) until they are firm to the bite. For me it takes about 7 minutes.
3. If more water is used, increase the salt content accordingly. Drain the cauliflower.
4. Place a plate with the 4 beaten eggs, a plate with fresh breadcrumbs and an empty plate side by side.
5. Roll the cauliflower florets one after the other first in breadcrumbs, then in the eggs, then again in breadcrumbs. They should be completely covered.
6. When the cauliflower is fully breaded, fry it in the hot frying fat all around until golden brown. The frying fat should not be too hot, otherwise the breading will burn too quickly.
7. After deep-frying, place the cauliflower pieces on a plate lined with kitchen paper to drain.
8. Serve together with the yoghurt dip.
9. The dip also goes very well with raw food or simply with fresh flatbread with grilled food. Then I would, however, fold in a few tablespoons of herbal quark so that the consistency is a little thicker.
10. Since I also like it cold, I can also imagine it on a party buffet.