Instructions
Follow the steps and taste along the way.
Preheat the oven and make the dip
Preheat the oven to 220 °C, using conventional top and bottom heat. Line a baking sheet with parchment paper. In a bowl, mix the yogurt, mustard, and lemon juice. Finely chop the dill, stir it into the dip with 1 g of salt, and refrigerate.
Cut and salt the cauliflower
Break the cauliflower into florets about 3 to 4 cm in size. Rinse them and dry thoroughly so the coating does not stick to wet spots during baking. Toss them with the remaining 4 g of salt.
Prepare the coating
Crush the cornflakes into small pieces, not a powder, and mix them with the paprika, black pepper, and 15 ml of olive oil. Put the flour in one bowl and beat the eggs with a fork in a second bowl.
Coat and bake
Coat each floret first in flour, then in egg, and finally in the cornflakes; press the coating on gently. Brush the baking sheet with the remaining 5 ml of oil, arrange the pieces in a single layer, and bake for 22 to 26 minutes. Turn them over after 12 minutes. They are ready when the coating is golden and the tip of a knife slides easily into a floret.
Serve warm
Leave the baked bites on the baking sheet for 2 minutes so the crust can firm up. Serve them while still warm with the chilled lemon-dill dip.
