Cauliflower tempura with yogurt sauce

We put the oven to heat up to 200º. In the meantime, wash the cauliflower well and cut it into small or medium-sized florets, according to taste.

In a bowl we mix about 150 grams of chickpea flour, together with a spoonful of garlic powder, a spoonful of sweet paprika, and half or one spoonful of salt, and to this we add a glass of water, about 250 ml approximately. We mix it all very well, without lumps.

Prepare the baking tray with baking paper, and sprinkle extra virgin olive oil over the entire surface. Then, we baste all the saplings completely in the mixture, and place them on the baking tray.

We introduce the tray with all the saplings completely bathed in the oven at 200º for about 20 minutes.

While our cauliflower is baking, we prepare the sauce. For this we need: a Greek yogurt, a spoonful of dry dill, a spoonful of garlic powder, and a pinch of salt. Mix it all together and that's it! Remove when the cauliflower is ready and serve everything!