February 22, 2018

Crispy Cauliflower + Homemade Ranch

As a vegetarian, I have no appetite for a food like chicken. However, I’m not crazy. I like food, and I enjoy the enticing smell of fried chicken. I get a little hungry when the Publix fried chicken commercial comes on [let’s be honest– it’s borderline food porn, which you can view here].

It’s tough to find a vegetarian alternative that really satisfies that craving for something crispy and salty and fatty. This cauliflower recipe certainly does the trick!

When it comes to frying foods, I have always been a huge fan of what my husband and I call SBP (aka Standard Breading Procedure). Anytime we decide to fry something it has always been SBP- dredge in flour, soak in egg, coat in bread crumbs or panko.

This recipe uses a different breading technique, one that leaves you with a crunchy, flaky, and deliciously crisp snack. It is even easier, requiring only two bowls and NO raw egg!

I am also adding my recipe for homemade ranch. I always keep a large jar of this in my fridge, and it is really easy to make. It’s also MUCH creamier and fresh-flavored than bottled varieties of ranch.

Crispy Cauliflower + Homemade Ranch

Course Appetizer, Side Dish

Cuisine American

Servings 4

Ingredients

For the Ranch

1/4 cup each: milk, sour cream, mayonnaise
1/4 teaspoon each: dried parsley, garlic powder, kosher salt, pepper *we also include 1/4 teaspoon of Penzey's Mural of Flavor
1/8 teaspoon each: onion powder, dried dill

For the Cauliflower

2 teaspoons garam masala
1/2 teaspoon each: cayenne, garlic powder, and paprika
1 1/2 teaspoons kosher salt
1/4 teaspoon each: onion powder, and turmeric
1 cup buttermilk *or 1 cup whole milk + 1 tbs white vinegar
1 head cauliflower
1 cup AP flour
1/4 teaspoon kosher salt
vegetable oil

Instructions

Make the dressing.

To make the ranch dressing, whisk all ingredients in a medium-sized bowl. You can store this in a large mason jar in the fridge. Feel free to adjust the ratios to your taste! I enjoy the herbal quality that Penzey’s mural of flavor spice blend adds, but it isn’t necessary if you don’t have it already in your kitchen!

Prepare the buttermilk "batter".

For the cauliflower, begin by mixing all the herbs and spices in a large bowl or gallon plastic bag.* Add the buttermilk in and stir thoroughly.
*I used a plastic bread bowl that my grandmother gave to me. It has a top on it, so it is perfect for battering veggies (and rising bread dough).

Wash and chop the cauliflower into bite-sized florets.

Coat the florets in the buttermilk mixture. I put the lid on the bowl and shook it around, but you can accomplish this with your hands or a spatula. Be sure to generously coat each piece. Then, set this bowl aside, allowing the cauliflower to “marinate”.

Prepare the oil in a small pot, about 2 inches deep, over medium heat.

Prepare the flour coating.

In a second bowl combine the flour with 1/4 teaspoon of salt. Measure out 3 tablespoons of the buttermilk-spice mixture and blend it into the flour until it has a crumbly texture.

Take each, buttermilk-soaked floret and coat it generously in the crumbly flour mixture.

Test the oil.

Test if the oil is ready by dropping a bit of batter into the pot. If it sputters and bubbles, it’s time to fry! Fry the coated florets in batches, replenishing the oil as needed. Give each batch about five minutes to cook the cauliflower and get golden and crispy! Set them aside to cool and drain on a paper towel.