Coconut Almond Ranch Fried Cauliflower Bites (Vegan+GF)

Need a change from your typical veggies and dip for an appetizer? These cauli bites are here for you! They're crispy, delicious, easy, and gluten free.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 - 12 servings

Ingredients

4 - 5 cups fresh cauliflower florets
1 1/2 cups cornstarch
1/4 cup unsweetened plant-based milk
1 cup vegan ranch dressing recipe follows or store-bought
1 1/2 cups almond flour
1 1/3 cups unsweetened shredded coconut
1 teaspoon black pepper
1/2 teaspoon sea salt
peanut oil for frying or preferred oil

Ranch:

1 cup unsweetened plant-based yogurt
2 cloves garlic
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill
1 teaspoon fresh chives
1 tablespoon lemon juice
1 teaspoon onion powder

Instructions

If making the ranch homemade, mix ingredients for the ranch in a small bowl and refrigerate until ready to use.
Mix almond flour, coconut, pepper, and salt; pour into pie plate. Pour cornstarch into a separate pie plate and milk and ranch in a small bowl.
Cut cauliflower into bite-size pieces and dip first into cornstarch, then milk/ranch, then breading and place on parchment lined tray.
Fill a large saucepan or deep fryer with a few inches of oil and heat to medium high. Fry chicken in batches for 1 to 2 minutes per side until done through. I like to test by cutting the largest piece to make sure it is completely cooked. Remove to paper towel lined plate to absorb excess oil. (Alternatively you can bake at 400 degrees F for about 12 minutes or until crispy)
Serve immediately with hot sauce or extra ranch..