Fried Cauliflower

Method

1. Cut 300 g of cauliflower into small, even florets and pat them completely dry with paper towels to ensure a crisp fry.
2. In a bowl, whisk 4 eggs together with 30 g of almond flour until a smooth, cohesive batter forms.
3. Dip each cauliflower floret fully into the egg and almond flour batter, letting any excess drip off before frying.
4. Heat a generous layer of oil in a deep skillet over medium-high heat until shimmering, then fry the battered florets in batches for approximately 5 to 7 minutes, turning occasionally, until deep golden and crispy.
5. Transfer the fried cauliflower to a paper towel-lined plate to drain for 2 minutes.
6. Arrange the crispy cauliflower on a serving platter and serve immediately alongside the garlic-yogurt as a dipping sauce.