Ingredients and Preparations
Take out cauliflower florets from 1 big cauliflower., wash well.
Heat a pan with enough water to immerse the cauliflower, adding ½ tsp salt
Cover and cook florets for 5 minutes
Drain well on a kitchen towel.
In a big bowl add 1 ½ cup of breadcrumbs, crush 1 garlic, 5 tsp olive oil, ½ cup grated Parmesan cheese. 2 tsp parsley chopped, 1 tsp Italian herbs mix well.
Break 3 eggs in a bowl, beat well with a fork
Add ½ cup flour in a bowl, add florets, to coat them well with flour.
Now coat the florets well in the egg mixture, then coat well in breadcrumbs mixture.
Then arrange the coated florets separately , leaving little space between them on a baking tray lined with butter paper,
Bake in a preheated oven @180 C/ 360 F for 15 minutes
In a bowl add ¾ cup sour cream and ¼ cup thick yogurt, mix well adding 1 tbsp finely chopped parsley and 1 tbsp lime juice, along with salt and pepper to taste.
Serve the baked florets with a dip.
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