Buffalo Cauliflower Bites with Yogurt Ranch
Spicy Oven Baked Buffalo Cauliflower with a Greek Yogurt Ranch Dip
Ingredients
- 1 large head cauliflower cut into florets
- 3 extra large eggs
- 1 1/2 cups crushed corn flake crumbs
- 1 tsp paprika
- 1/4 tsp cayenne pepper use to your taste
- kosher salt and black pepper
- 1/2 cup hot sauce (I use Frank's) I use Frank's
- 1/3 cup melted butter or extra virgin olive oil
- 1/2 tsp seasoned salt
Yogurt Ranch Dip
- 1 cup Greek Yogurt (I prefer whole milk or full fat)
- 1-2 Tbsp buttermilk (to thin the yogurt)
- 2 tsp dried chives
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper use to your taste
- kosher salt and pepper to taste
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.
- Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Drizzle with olive oil, and bake for 20-25 minutes, turning the cauliflower halfway through cooking.
- While the cauliflower is baking, whisk together the hot sauce, butter, seasoned salt, and a pinch of black pepper until smooth. After the 20-25 minutes are over, pull the cauliflower out and pour the sauce over, gently tossing to coat. Return to the oven for 5 minutes.
- To make the yogurt ranch, combine everything in a bowl. Set aside - can be made ahead and chilled.
- Serve the cauliflower with extra buffalo sauce and yogurt ranch on the side for dipping. Enjoy!
Notes
This recipe is slightly tweaked from Half Baked Harvest's Buffalo Cauliflower with Spicy Tahini Ranch, which can be found here: https://www.halfbakedharvest.com/buffalo-cauliflower/