Breaded Cauliflower Bites/Wings with celery ranch
Allergen Information: Free of dairy, egg, soy.
**Can be made corn-free and gluten-free.
**Use gluten-free breadcrumbs or corn flakes for the crunchy coating.
for the Batter: I used higher end of all the spices :). use to taste.
2 to 3 Tbsp hot sauce
1 Tbsp evoo
1/2 to 3/4 tsp black pepper
1/2 to 3/4 tsp cayenne/ red chili powder
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 to 2 tsp paprika
1 tsp cumin powder
3/4 tsp salt
3 Tbsp cornstarch or arrowroot starch
1/3 cup flour
1/2 cup coconut milk (canned, preferably full fat)
1/4 cup water
3.5 to 4 cups cauliflower florets
3/4 cup bread crumbs
2 tbsp flour
1/2 tsp cayenne
1/2 tsp onion powder
1/2 tsp garlic
1/2 tsp paprika
1/4 tsp salt
Celery Ranch Sauce:
1/2 cup ground cashew
1/2 to 3/4 cup almond milk
2 tbsp flour or 1 Tbsp arrowroot starch
2/3 tsp salt
1 Tbsp extra virgin olive oil
1 tablespoon nutritional yeast (can be omitted)
a very generous dash of black pepper
1/2 tsp garlic powder or 2 roasted garlic cloves
1 to 2 tsp ranch seasoning (equal amounts of dried parsley, dill, thyme, garlic powder and onion powder).
1 to 2 tsp apple cider vinegar
1/2 to 1 tsp celery seeds
Make the Cauliflower bites:
In a bowl, mix everything except cauliflower for the batter. If the batter is too thin, add more flour or starch.
In another shallow bowl, mix everything under breadcrumb coating.
Dip cauliflower in the batter, then coat in breadcrumbs and place on parchment lined sheet. (use gloves or a fork. the batter is spicy)
Drizzle any remaining batter on the cauliflower. Spray oil.
Bake at pre-heated 425 degrees F for 25 minutes or until a toothpick goes through the cauliflower easily. Serve warm with dip.
Make the Celery Ranch dip:
Blend everything except celery seeds. Taste and adjust salt and flavor. Add celery seeds and blend for a few seconds or mix in with a spoon. Chill and serve.