Crispy Cauliflower-Bites with Herbed Yogurt Sauce

CAULIFOWER:
¼ c. flour
¼ c. cornstarch
1 T. berbere (Ethiopian spice blend-available at Whole Foods)
1 t. kosher salt
¾ c. buttermilk
1 egg
3 lb. cauliflower head, cut into florets
1 ½ c. panko

YOGURT SAUCE:
2 c. plain-whole-milk yogurt
1 c. grated English cucumber
2 T. chopped fresh dill
1 T. chopped fresh mint
1 T. minced garlic
Juice of 1 lemon
Kosher salt, white pepper
¼ c. chopped roasted, salted pistachios

1. CAULIFLOWER: Preheat oven 450. Whisk together flour, cornstarch, berbere and salt in large bowl.
2. Whisk in buttermilk and egg until smooth.
3. Add cauliflower, gently toss until completely coated with batter.
4. Place panko in shallow bowl.
5. Dredge florets until completely coated with breadcrumbs.
6. Place florets on baking sheet that is covered with foil.
7. Bake until crisp tender, about 20-25 minutes, turning after 15 minutes.
8. YOGURT SAUCE: Stir together yogurt, cucumber, dill, mint, garlic, lemon juice and salt in bowl until combined. Top with pistachios before serving.