Crunchy Cajun Cauliflower Bites with Ranch Dipping Sauce

Serves: 4-6

Ingredients

For the cauliflower bites

  • small head cauliflower, cut into florets

  • ½ cup flour

  • 2 eggs

  • 1 cup Kookakrumb Cajun breadcrumbs

  • 1 tsp smoked paprika

  • salt and pepper

  • olive oil for baking

For the ranch sauce

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • 1 teaspoon dried dill (or 1 tbsp chopped fresh dill)

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 tsp chopped fresh chives

  • Squeeze of lemon juice

Method

Make the dipping sauce first and set aside.

  1. In a small bowl, combine all the dipping sauce ingredients.

  2. Stir together until smooth, season with salt and pepper to taste, and chill until ready to serve.

For the cauliflower bites:

  1. Preheat oven to 200°C. Line a large baking tray with baking paper.

  2. Blanch cauliflower florets in boiling water for 1 minute, drain and cool.

  3. Place the flour in a shallow bowl, beaten eggs in a second shallow bowl and Kookakrumb Cajun breadcrumbs with smoked paprika and some pepper & salt in a third shallow bowl.

  4. Toss the florets in the flour, dip in beaten egg and coat in seasoned breadcrumbs.

  5. Place in a single layer on prepared baking tray, drizzle with olive oil and bake for 25-30 minutes until crisp and golden.

  6. Serve cauliflower bites at once with ranch dipping sauce and optional carrot and celery sticks.

Note

  • Ranch dipping sauce can be made a day or two ahead and stored in the refrigerator.

Kevin Lynch