Fried cauliflower with Ligurian garlic sauce

An unforgettable dinner in the company of family and friends should start with a lovely appetizer, prepared with a touch of creativity. When the summer months arrive, the entrée can be something quite light, especially if it is full of flavour, because it will be enjoyed in a relaxed and pleasant atmosphere. What else, then, to give a touch of exclusivity to dinner party if not some lovely fried cauliflower, garnished with a light Ligurian-style garlic sauce, combined with two other fresh ingredients, yoghurt and parsley? The main ingredient, cauliflower, now appears in an unusual role that makes it rather enticing, and the strong taste of the Ligurian sauce helps to balance the delicacy of the yoghurt and parsley. Are you ready to kick off, with plenty of creativity, a pleasant and tasty dinner with friends?


30 minutes Total time
20 minutes Active time
Serves 2 persons
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Wash the cauliflower and divide it into small florets. Blanch in boiling salted water for just under 10 minutes: remove them from the water when they are cooked but still quite firm. Then let them cool. Prepare three plates for the coating: one with the flour, one with a well-beaten egg plus egg white with a pinch of salt, and finally one with the breadcrumbs. Dip the florets in the flour, then egg and finally breadcrumbs and fry in hot oil. Then prepare a sauce with the finely chopped parsley, yogurt and garlic. Serve the cauliflower with the sauce.

Have you bought a cauliflower recently? To keep it in good condition you should put it into a fridge bag, and then store it in the fruit and vegetable drawer.
The Ligurian garlic sauce is a dish that has its origins in the kitchen of the then Maritime Republic of Genoa.

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