For the dip

  • 150ml soured cream
  • pinch of onion granules
  • 10g chives, chopped


  • STEP 1

    Make the dip first by combining the soured cream, onion granules, some seasoning and all but 1 tbsp of the chives. Mix to combine, spoon into a small serving bowl and scatter over the reserved chives. Chill until needed. Will keep chilled for 24 hrs.

  • STEP 2

    Cut the cauliflower into small florets and set aside. Combine the flour, parmesan, onion granules, dried oregano and paprika in a bowl, then mix in the egg and as much milk as you need to create a thick batter. Season well and set aside. Tip the breadcrumbs onto a plate. Dip the florets into the batter, shake off any excess, then roll in the breadcrumbs to coat. Transfer to a plate.

  • STEP 3

    Heat the air-fryer to 200C for 2-3 mins, then put the cauliflower in the basket in a single layer (you’ll need to cook in batches) and cook for 15-20 mins until golden and crisp. Alternatively, to cook in the oven, drizzle over a little olive oil and bake at 200C/180C fan/gas 6 for 20 mins until golden and crisp. Serve straightaway with the dip.

Recipe from Good Food magazine, December 2023

Goes well with


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