Cathy’s Kitchen Prescription LLC
With Ranch Dressing
Crispy, spicy saucy bites that hit the spot! And to cool things off, a tasty ranch dressing to dunk ‘em in. Perfect party finger food and a fun, lively side dish for your next barbecue. In my plant-based/no-oil kitchen, sometimes, I just hanker for a good crunch, don't you?
Prep Time 30 minutes Bake Time 45 minutes Serves 3-4
1 cauliflower, cut or broken into bite-sized uniform florets
Plant-Based Buttermilk Batter
1 cup white whole wheat flour or a gluten-free flour you like
1 ½ cups unsweetened soy milk
1 ½ teaspoons garlic granules
1 ½ teaspoons onion granules
½ teaspoon baking soda
1 ½ teaspoon lemon juice
1 teaspoon aka (red) miso
2/3 cup hot sauce like Frank’s or your favorite sriracha – OR if you’re not a fan of hot chili sauces, use your favorite barbecue sauce
2/3 cup water (omit and double the hot sauce if you like a very spicy buffalo)
1 cup soy yogurt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¾ teaspoon shiro (white) miso •, or to taste
Pinch ground white pepper
1 Tablespoon nutritional yeast
¾ teaspoon Dijon mustard or to taste
This tasty dressing is very versatile and you can use it to dress salads and blanched veggies or as a dip for crudité. Mix it up by adding chopped fresh basil, dill, chives, slivered scallion or shallot, or capers.
- Miso is a good salt alternative that helps to lower blood pressure (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313421/#:~:text=Miso%2C%20which%20is%20made%20from,%2C%20including%20salt%2Dsensitive%20hypertension.)
Preheat oven to 475°F/246°C
Mix all dressing ingredients in a bowl either plain or with any of the variation possibilities. Refrigerate until use.
Create a buttermilk by adding lemon juice to the soy milk and allowing it 10 minutes to curdle. Add the miso and whisk well to dissolve.
In a very large bowl, combine dry batter ingredients and stir to combine. Add the buttermilk mixture and mix well to create a batter. Set aside for 5 minutes.
Add cauliflower florets to the bowl. Stir very well to coat each floret well and enable it to penetrate the crevices of the florets.
Arrange on parchment on a baking tray, spacing the florets slightly apart. You may need to cook in batches or on two trays. Bake 25-30 minutes or until the florets have cooked and the batter is firm and golden and browning on their edges. Remove from oven.
Pour the hot sauce in the large bowl. Dilute with water if you like. Gently transfer the florets into the sauce and stir to coat thoroughly. Return the buffaloed cauliflower to the parchment and bake for another 15 minutes or until lightly toasted.
Serve immediately hot out of the oven (or reheat in a very hot oven for a few minutes if you make in advance). Serve with the ranch dipping sauce. Enjoy!!