- 1 cup sour cream or plain Greek yogurt
- 2 tablespoons chipped fresh chives
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 6 cups small cauliflower florets (about 1 small head)
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup yellow cornmeal
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups low-fat buttermilk
- Oil for frying
- Salt (optional)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For dip, in small bowl stir together sour cream or yogurt, chives, lemon juice, garlic powder, 1/8 teaspoon salt and pepper. Cover and refrigerate until needed.
In medium bowl toss together cauliflower and 1/2 cup of the flour.
In another medium bowl stir together the remaining 1 cup flour, Parmesan cheese, cornmeal, sugar, 1/4 teaspoon salt and baking soda. Whisk in buttermilk until smooth.
Pour oil into a Dutch oven until it is 2 inches deep. Heat to 365°F.
Shake excess flour off cauliflower pieces. Dip into buttermilk batter. Fry cauliflower, 8 or 9 pieces at a time, in the hot oil for 3 to 5 minutes or until coating is golden brown, pushing pieces under oil as needed. Remove cauliflower pieces with slotted spoon or metal spider. Drain on paper towels. Transfer to a baking sheet. Keep warm in 250°F oven while frying remaining cauliflower.
To serve, sprinkle cauliflower lightly with additional salt (if desired). Serve with dip.