Lemon Pepper Cauliflower Bites with Sweet Tahini Ranch
Ingredients
- 3/4 cup almond milk
- 2 lemons, zested and juiced
- 3/4 cups 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 in the flour mixture (tapping off any excess flour), then back in the almond milk mixture, and finally in the breadcrumb mixture. Transfer to a baking sheet and let the florets chill uncovered in the refrigerator for at least 10 minutes.
Meanwhile, make the sweet tahini ranch: In a medium bowl, whisk together tahini, olive oil, lemon juice, maple syrup, garlic powder, onion powder, chives, dill, and 2 tablespoons cold water (or more for desired consistency). Keep 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 cauliflower florets in batches to avoid overcrowding, cooking until browned and crisp, about 6 minutes, ensuring the oil temperature does not fall below 325°F. Remove with a fine mesh ladle, drain on paper towels, season with salt, and serve immediately with the sweet tahini ranch.
