A classic vegetable dish made by coating blanched cauliflower florets in an egg-and-flour batter and frying them in hot oil, then serving them with garlic yogurt sauce. With a crisp outside and tender center, it is popular both as a side dish and as a snack on its own.
Separate the cauliflower into florets and blanch in salted boiling water for 5 minutes. Do not overcook; keep it firm. Drain and let cool.
Whisk the egg, flour, salt, and black pepper into a smooth batter. Coat the blanched cauliflower florets in the batter.
Heat the vegetable oil in a skillet and fry the battered cauliflower until golden on all sides. Caution: if the oil is too hot, the outside may burn while the inside stays undercooked. Fry over medium heat.
Mix the crushed garlic and salt into the yogurt. Drizzle over the fried cauliflower and serve hot.
Do not overcook the cauliflower while blanching; keeping it slightly firm prevents it from falling apart during frying. Drain the blanched cauliflower well and pat it dry with paper towels before frying; otherwise, the batter will not stick and the oil may splatter. Prepare the garlic yogurt sauce just before serving, or it may become watery.
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