These barbecue ranch cauliflower bites are an easy way to get your barbecue fix without meat. Whether you abide by a meat-free diet or just want to find fun ways to add more vegetables to your diet, this recipe is for you. Cauliflower is a popular substitute for many foods that are deemed less healthy and offer the advantage of being a clean slate. It does not have a strong taste and can take on the flavor of the seasonings and sauces you pair with it. Additionally, it is very filling and has a pleasing texture both raw and cooked. Given its advantages, I like to find creative ways to prepare it to diversify my meal options.
When I decided to become a pescetarian 1.5 years ago, I didn’t realize how hard it would be to find a wide variety of fast food options. I don’t always feel like spending loads of time each day cooking meals after a long day at work. As I alluded to above, I love to use cauliflower to diversify my meal options and it is very easy to prepare quickly with little effort. The following recipe was created because I used to love barbecue chicken before becoming pescetarian and I absolutely love ranch dressing on everything. I like the taste of barbecue and ranch mixed together and figured it would offer work well with breaded cauliflower. These turned out great and are surprisingly filling. I hope you enjoy!
1 head of cauliflower
1/2 cup of whole wheat flour, can substitute all-purpose flour
1/2 cup of cornmeal
1 teaspoon of garlic powder
1 teaspoon of paprika
1/2 teaspoon of sea salt
1/2 teaspoon of pepper
1/4 cup of almond milk, can substitute any plain milk that you prefer
1 cup of barbecue sauce of your choice
1/2 cup of buttermilk ranch dressing + 1/4 cup set aside
- Preheat oven to 450°F
- Mix together dry ingredients in large mixing bowl. Slowly add in milk and mix together until it forms a thick batter.
- Remove leaves from cauliflower head. Cut in half and break off individual florets by hand.
- Toss cauliflower florets in batter until each piece is well coated.
- Spread batter-covered florets in one single layer onto a non-stick baking pan.
- Place in oven and bake for 20 minutes.
- While baking, mix together the barbecue sauce and 1/2 cup of buttermilk ranch.
- After baking for 20 minutes, remove florets from the oven. Toss them in sauce mixture and return them to the non-stick baking pan. Bake at 450°F for another 20 minutes.
- Remove from oven and let cool for about 10 minutes.
- Serve with ranch on the side to dip
This easy recipe can be used for a quick weeknight snack or a party appetizer. It is sure to please even the staunchest veggie critic. Let me know what you think in the comments. As always, feel free to share on social media.