Instructions

Follow the steps and taste along the way.

1. Preheat the oven

   Preheat the oven to 220 °C, using conventional top-and-bottom heat. Line a baking sheet with parchment paper.

   

2. Prepare the batter and crust

   In a bowl, whisk together the flour, egg, water, sweet paprika, garlic powder, 2 g of the salt, and black pepper. The batter should be smooth and fairly thin so it coats the florets in a light layer. In a second bowl, mix the panko breadcrumbs with the cornmeal.

   

3. Coat the cauliflower

   Pat the cauliflower florets dry so the batter will stick well. Working in batches, dip them into the batter, let any excess drip off, and coat them thoroughly in the breadcrumb mixture. Arrange them on the baking sheet with space between each piece.

   

4. Bake until crisp

   Drizzle the florets evenly with olive oil. Bake for 22 to 25 minutes, turning them after 12 minutes. They are ready when the coating is golden and crisp and the cauliflower is easily pierced with the tip of a knife but still holds its shape.

   

5. Finish the lime dip and serve

   While the cauliflower bakes, mix the yogurt with the finely grated lime zest, 15 ml of lime juice, the pressed garlic, and the remaining 1 g of salt. Stir the dip until smooth. Serve the cauliflower hot or warm and the dip chilled; its tanginess balances the toasted crust.