Lemon Pepper Cauliflower Bites with Tahini Ranch
Ingredients
- 3/4 cup almond milk
- 2 lemons, zested and juiced
- 3/4 cup all-purpose flour
- 1/2 teaspoon Simply Organic Cayenne Pepper
- 1/2 cup Panko breadcrumbs
- 1/2 cup plain breadcrumbs
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1 head cauliflower, cut into 1-inch florets
- Vegetable oil, for frying
Sweet tahini ranch
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 tablespoon maple syrup
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- Kosher salt, to taste
Preparation
In a small bowl, whisk almond milk and juice of 2 lemons. Let it sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside.
In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt.
Dredge each cauliflower floret in the almond milk mixture, then flour mixture, tapping off any excess flour, then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes.
Meanwhile, make the sweet tahini ranch by whisking all ingredients and 2 tablespoons cold water in a medium bowl. Keep it in the refrigerator until ready to serve.
Heat 2 inches of oil in a large Dutch oven until it reaches 350°F. Fry the breaded florets in batches to avoid overcrowding, cooking until browned and crisp, about 6 minutes, and ensure the oil does not fall below 325°F. Remove with a fine wire mesh ladle, drain on paper towels, season with salt, and serve immediately with sweet tahini ranch.
