Make Some Crispy Cauliflower For Your Next Party

August 3, 2018

Make Some Crispy Cauliflower For Your Next Party


Crispy Cauliflower with Yogurt Dip

In my scientific expertise, the best way to get picky eaters to eat their vegetables is to make them crispy and crunchy. Try these crispy cauliflower bites as a finger food for your next party.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people


Crispy Cauliflower

  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon berbere Ethiopian spice blend
  • 1 teaspoon kosher salt
  • 3/4 cup whole buttermilk
  • 1 large egg
  • 1 large head cauliflower cut into florets (3 lb.)
  • 1 1/2 cups panko Japanese-style breadcrumbs

Yogurt Sauce

  • 2 cups plain whole-milk yogurt
  • 1 cup grated Persian cucumber from 2 cucumbers
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon grated garlic from 2 garlic cloves
  • 1 teaspoon fresh lemon juice from 1 lemon
  • 1 teaspoon kosher salt
  • 1/4 cup salted pistachios chopped and roasted


  1. First, the Crispy Cauliflower: Start by preheating the oven to 450°F. Whisk together the flour, cornstarch, berbere, and salt in a large bowl. Whisk in the buttermilk and egg until the mixture is smooth. Add in your cauliflower florets and gently toss the bowl until they're completely coated with the batter.

  2. Place your panko in a shallow bowl, then add in your coated florets. Dredge 'em until they're completely coated with crumbs. Place the coated florets on a baking sheet covered with aluminum foil. Bake in your preheated oven for about 25 minutes, flipping the florets after 15 minutes. They should be crispy and tender.

  3. Time for the Yogurt Sauce: Stir together yogurt, cucumber, dill, mint, garlic, lemon juice, and salt in a bowl until combined. Top with pistachios just before serving. No double-dipping!

By: Daniel Trock


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