Crispy Cauliflower Bites with Ranch Dip

This recipe is divided into two simple parts: the star of the show, the crispy cauliflower bites, and the creamy, tangy dip that elevates them to perfection. The ingredients are simple, accessible, and packed with flavor potential.

A single serving of these bites provides a significant portion of your daily recommended intake of Vitamin C, a powerful antioxidant that supports your immune system and skin health.

How to make Crispy Cauliflower Bites with Ranch Dip

Ingredients

• 4 oz. firm silken tofu, drained
• 1 to 2 tablespoons unsweetened, unflavored plant milk
• 5 tablespoons lemon juice
• 1½ teaspoons Dijon mustard
• ½ teaspoon onion powder
• ¾ teaspoon dried parsley
• ½ teaspoon garlic powder
• ¾ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt
• 1 tablespoon chopped fresh chives, plus extra for garnish (optional)
• 1 tablespoon chopped fresh dill, plus extra for garnish (optional)
• ½ cup brown rice flour
• 2 teaspoons lemon zest
• 1 head cauliflower, cut into florets (4 to 5 cups)
• Lemon wedges
• Chopped fresh chives and/or dill

Directions

1. To make Ranch Dressing, in a small blender or food processor combine tofu, plant milk, 1 tablespoon of the lemon juice; Dijon mustard; onion powder; ¼ teaspoon each of the parsley, garlic powder, and black pepper; and ⅛ teaspoon sea salt. Cover and blend until smooth. Transfer to a bowl; stir in chives and dill. Cover and chill up to 1 week.
2. In a very large bowl whisk together the brown rice flour, lemon zest, the remaining ¼ cup lemon juice, ½ teaspoon dried parsley, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ⅛ teaspoon salt, and ¼ cup water. Add cauliflower florets; toss until well coated. Cover and chill at least 1 hour or up to 1 day.
3. Preheat oven to 450°F. Line a large baking sheet with foil. Arrange cauliflower in a single layer on the prepared baking sheet, making sure florets do not touch.
4. Bake 20 to 25 minutes or until cauliflower is crisp on the edges. Let stand on pan 3 minutes (cauliflower will continue to crisp). Serve immediately with ranch dressing and lemon wedges. Sprinkle with chives and/or dill.

Tips

Gluten-free version: To make this gluten-free, choose a gluten-free brand of Dijon mustard.