"This recipe is divided into two simple parts: the star of the show, the crispy cauliflower bites, and the creamy, tangy dip that elevates them to perfection. The ingredients are simple, accessible, and packed with flavor potential. A single serving of these bites provides a significant portion of your daily recommended intake of Vitamin C, a powerful antioxidant that supports your immune system and skin health."
"To make Ranch Dressing, in a small blender or food processor combine tofu, plant milk, 1 tablespoon of the lemon juice; Dijon mustard; onion powder; ¼ teaspoon each of the parsley, garlic powder, and black pepper; and ⅛ teaspoon sea salt. Cover and blend until smooth. Transfer to a bowl; stir in chives and dill. Cover and chill up to 1 week."
"In a very large bowl whisk together the brown rice flour, lemon zest, the remaining ¼ cup lemon juice, ½ teaspoon dried parsley, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ⅛ teaspoon salt, and ¼ cup water. Add cauliflower florets; toss until well coated. Cover and chill at least 1 hour or up to 1 day. Preheat oven to 450°F. Line a large baking sheet with foil."
Two components are prepared: crispy cauliflower bites and a creamy, tangy ranch dip made from firm silken tofu. The ranch blends tofu, plant milk, lemon juice, Dijon, and seasonings, then is chilled up to one week. Cauliflower florets are coated in a brown rice flour–lemon batter seasoned with parsley, pepper, and garlic, and chilled for at least one hour. The florets are baked at 450°F on a foil-lined sheet in a single layer until crisp. Serve with lemon wedges and garnish with chopped chives and dill.
Read at Alternative Medicine Magazine
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