How to Make It
Prepare the Crispy Cauliflower: Preheat oven to 450°F. Whisk together flour, cornstarch, berbere, and salt in a large bowl. Whisk in buttermilk and egg until smooth. Add cauliflower; gently toss until completely coated with batter.
Place panko in a shallow bowl; dredge florets until completely coated with breadcrumbs. Place coated florets on a baking sheet covered with aluminum foil. Bake in preheated oven until crisp-tender, about 25 minutes, turning after 15 minutes.
Prepare the Yogurt Sauce: Stir together yogurt, cucumber, dill, mint, garlic, lemon juice, and salt in a bowl until combined. Top with pistachios just before serving.