A classic fried vegetable dish where boiled cauliflower pieces are dipped in a flour-and-egg batter and fried in hot oil, served with a garlicky yogurt sauce on top. With its crispy exterior and soft interior, it's enjoyed both as a side dish and on its own as a snack.
Separate the cauliflower into florets and blanch in salted boiling water for 5 minutes; do not overcook so it stays firm, then drain and let cool.
Whisk the egg, flour, salt, and black pepper into a smooth batter; coat the blanched cauliflower florets in this batter.
Heat oil in a pan and fry the battered cauliflower until golden brown on all sides. Caution: if the oil is too hot, the outside may burn while the inside stays raw, fry over medium heat.
Mix garlic and salt into the yogurt and drizzle over the fried cauliflower, then serve hot.
Important: Don't overcook the cauliflower while boiling — keeping it firm to the bite prevents it from falling apart while frying. Before frying, drain the boiled cauliflower thoroughly and pat it dry with paper towels, or the batter won't stick and it will splatter oil. The garlicky yogurt sauce should be prepared right before serving, as it can turn watery if left to sit.
If you lightly salt the cauliflower and let it rest for 10 minutes before frying, it releases its excess water, which helps the batter adhere better and makes the frying crispier.
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