Crispy baked cauliflower florets coated in seasoned breadcrumbs, served with homemade ranch dip. These addictive "popcorn" bites offer all the satisfaction of fried food with a healthier baked approach that's perfect for snacking.
Recipe Details
Ingredients
- 1 large head cauliflower, cut into small florets
- 125g all-purpose flour
- 250ml whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 200g panko breadcrumbs
- 50g grated Parmesan cheese
- as needed olive oil cooking spray
- 250ml plain Greek yogurt
- 125ml mayonnaise
- 1 tbsp dried dill
- 1 tbsp dried chives
- 2 cloves garlic, minced for ranch
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 2 tbsp fresh chives, chopped for garnish
Instructions
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Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
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Cut 1 large head cauliflower into small, uniform florets about 2.5cm (1 inch) in size.
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In one bowl, whisk together 125g all-purpose flour, 250ml whole milk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
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In another bowl, combine 200g panko breadcrumbs and 50g grated Parmesan cheese.
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Dip each cauliflower floret in flour mixture, letting excess drip off, then roll in breadcrumb mixture, pressing gently to adhere.
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Arrange coated florets on prepared baking sheet in single layer, not touching.
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Spray generously with as needed olive oil cooking spray. Bake for 20-25 minutes until golden brown and crispy, flipping halfway through.
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While cauliflower bakes, make ranch dip by whisking together 250ml plain Greek yogurt, 125ml mayonnaise, 1 tbsp dried dill, 1 tbsp dried chives, 2 cloves garlic, 1 tbsp fresh lemon juice, and 1 tsp Worcestershire sauce.
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Season ranch with salt and pepper to taste. Refrigerate until serving.
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Serve hot cauliflower bites immediately with ranch dip and garnish with 2 tbsp fresh chives.
Tips
Uniform Size: Cut florets to similar sizes for even cooking. Too large and they won't cook through; too small and they'll burn.
Coating Technique: For extra crispy coating, dip florets twice - flour mixture, breadcrumbs, then flour mixture and breadcrumbs again.
Oil Application: Don't skip the oil spray - it's essential for browning and crispiness in the oven. Reapply after flipping.
Serving Temperature: These are best served immediately while hot and crispy. They lose crunchiness as they cool.
Make-Ahead Ranch: Ranch dip can be made up to 3 days ahead and actually improves in flavor. Store covered in refrigerator.