Buffalo Cauliflower Bites with Greek Yogurt Ranch Dip

Yields: 6-8 appetizer portions

Adapted from: Crispy Cauliflower Buffalo Wings

Ingredients:

For the cauliflower bites:

1 medium head cauliflower
1 cup millet flour
1 cup corn flour
1/2 cup milk
1/2 cup water
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup buffalo style hot sauce (or BBQ sauce)
1 1/2 teaspoons melted butter
For the Greek yogurt ranch dip:

1 cup plain full-fat Greek yogurt
1 1/2 tablespoons fresh lemon juice
1 teaspoon honey mustard
scant 1 teaspoon dill
1/2 teaspoon onion powder granules
1/2 teaspoon garlic powder granules
1/2 teaspoon salt
Step 1:

Preheat your oven to 450 F. Line a large rimmed baking sheet (or 2 medium) with parchment.

Step 2:

Wash and trim cauliflower into bite-size florets.

Step 3:

Place the millet flour, corn flour, milk, water, paprika, salt, and pepper in a bowl and whisk together until thoroughly combined.

Step 4:

Dredge each cauliflower floret into the batter making sure to fully coat. Place on the parchment and repeat with all cauliflower florets.

Step 5:

Roast for 10 minutes. Flip and roast for another 5 minutes. While baking, stir together the buffalo sauce and melted butter in a bowl.

Step 6:

After 15 minutes remove cauliflower from the oven and flip back over. Generously brush the top of each floret with the buffalo mixture. Place back in the oven for 12-17 minutes until a deep, golden orange color and crispy.

Step 7:

While roasting, combine all ranch dip ingredients into a bowl and stir well. Store in the fridge until ready to serve.

Step 7:

Allow to cool for 10 minutes. Then serve with ranch dip.