Air-fried Breadcrumbed Cauliflower with Paprika and Garlic

1. 1 Cauliflower (frozen)pack 400 g ≈ $1.80 300 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Breadcrumbs 40 g
4. 4 Paprika 1 g
5. 5 Garlic powder 1 g
6. 6 Plain yogurtpack 300 g ≈ $2.10 50 g
7. 7 Dillpack 50 g ≈ $1.80 4 g
8. 8 Olive oil 5 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the cauliflower¹, separate into florets 3–4 cm in size, boil in salted boiling water for 3 minutes, then pat dry with paper towels and let cool slightly.

2. Dip florets in beaten egg, coat in breadcrumbs with paprika, garlic and salt until evenly coated.

3. Preheat the air fryer to 200 °C, prepare the basket and lay the florets in a single layer, do not overcrowd.

4. Cook on high for 12 minutes, shake the basket halfway through for an even crust; aim for a golden crust and a crispy center.

5. In a small bowl, mix yogurt with dill⁷, salt to taste, and mix until smooth.

6. Arrange the finished florets on a plate and serve with the yogurt sauce; if desired, sprinkle extra paprika.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.