Let’s make it.
- Pulse the cauliflower in a food processor until finely chopped.
- Mix with the beet-galangal spread, goat cheese, flour, and parsley, then shape into small balls.
- Beat the eggs in one bowl and put the panko in another. Dip each ball in egg, then coat with panko.
- Fry in hot oil until golden and cooked through. Drain.
- Stir the yogurt with the crushed garlic and chopped dill.
- Season the dip with salt and pepper.
- Serve the cauliflower bites with the yogurt dip.
