Preheat a steamer over medium heat then steam broccoli and cauliflower florets until tender. Set aside.

Remove the squid ink and cut the squids into rings.

Crack the egg then place in a bowl.

Season the egg with pepper and stir until incorporated.

Dip the squids in the beaten egg then roll in the almond flour. Set aside.

Preheat a frying pan over medium heat then pour extra virgin olive oil into it.

Once the oil is hot, put the rolled squids into the frying pan until lightly golden brown.

Discard the excessive oil.

Next, combine mayonnaise with sour cream and lemon juice then mix well.

To serve, place the fried calamari on a serving dish then arrange the steamed broccoli and cauliflower florets on the same serving dish.

Drizzle mayonnaise mixture over the salad then sprinkle diced cheddar cheese on to.

Serve and enjoy immediately.