Curly Flower Recipe
A no-bake, healthy twist on cauliflower that blooms into festive, bite-sized delights—perfect for potlucks or cozy weeknight treats!
Ingredients
- 1 medium head curly cauliflower trimmed into small florets
- 1 cup whole milk Greek yogurt
- 2 tbsp extra-virgin olive oil (or avocado oil)
- 2 cloves garlic finely minced
- 1 tbsp fresh lemon juice (zesty brightness)
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1/2 cup panko breadcrumbs (use gluten-free panko if needed)
- 2 tbsp chopped fresh parsley (flat-leaf parsley for best flavor)
- 1 tsp dried thyme (or 1 tbsp chopped fresh thyme)
Instructions
- Wash and trim curly cauliflower into pieces about 1½ inches across. Pat each floret completely dry—this helps the yogurt stick.
- In a large bowl, combine Greek yogurt, olive oil, garlic, lemon juice, sea salt, and pepper. Give it a good stir until smooth and creamy.
- Drop florets into the yogurt mixture. Use tongs or a silicone spatula to turn each piece until fully coated. Don’t worry about extra drips—those add flavor later.
- Spread panko, parsley, and thyme on a shallow plate. Gently press each yogurt-dressed floret into the crumb mixture so it sticks like little flower petals.
- Transfer the coated florets to a parchment-lined tray. Chill in the fridge for at least 30 minutes—this firms up the yogurt coat and crisps the crumbs.
- Arrange on a platter with lemon wedges or your favorite dipping sauce. If you're ahead of schedule, cover and refrigerate up to 24 hours.
Notes
Tips: Look for firm cauliflower heads without brown spots. Rinse and pat dry thoroughly—water is the enemy of crisp coatings.
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