Ingredients
Directions
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk flour, soy milk, garlic, salt, and pepper together.
Dip cauliflower pieces in the batter until fully coated.
Place on the parchment-lined baking sheet. Bake for 20 minutes until lightly golden and crispy.
Gently toss the baked cauliflower in a bowl with the hot sauce. Return to the baking sheet and bake for another 10 minutes or until crispy.
In the meantime, make the Creamy Tofu Ranch Dressing.
Add all ingredients from the tofu to the water (everything except for the dill, chive and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
Add the dill, chives, and parsley (if using). Blend for 30–60 seconds until they are mixed into the creamy ranch dressing, but not completely blended (or you’ll have a green ranch!).
Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc). If you’d like a thinner consistency, add more water 1–2 tablespoons at a time.
Enjoy the cooling ranch alongside the spicy cauliflower!
Chef's Notes
Flour-free
Use flax meal or almond meal in place of almond or oat flour.
What to look for in a hot sauce
Look for simple ingredients in a hot sauce such as organic vinegar, chilis, and spices. Avoid high sodium and hot sauces with preservatives (ingredients you don’t recognize).
Substitutions for the ranch dressing
You can try silken tofu for this dressing as well. Just note that you may need less water.
Use ¼ teaspoon of garlic powder in place of garlic cloves.
Use ¼ teaspoon of onion powder in place of ½ teaspoon of granulated onion.
Ingredients
Directions
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk flour, soy milk, garlic, salt, and pepper together.
Dip cauliflower pieces in the batter until fully coated.
Place on the parchment-lined baking sheet. Bake for 20 minutes until lightly golden and crispy.
Gently toss the baked cauliflower in a bowl with the hot sauce. Return to the baking sheet and bake for another 10 minutes or until crispy.
In the meantime, make the Creamy Tofu Ranch Dressing.
Add all ingredients from the tofu to the water (everything except for the dill, chive and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
Add the dill, chives, and parsley (if using). Blend for 30–60 seconds until they are mixed into the creamy ranch dressing, but not completely blended (or you’ll have a green ranch!).
Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc). If you’d like a thinner consistency, add more water 1–2 tablespoons at a time.
Enjoy the cooling ranch alongside the spicy cauliflower!
