Low Sodium Crispy Cauliflower Bites

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cauliflower

1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
Fresh Cauliflower Organic Cauliflower Earthbound Farm® Organic Cauliflower Pack Kroger Cauliflower Florets Bag BIG DEAL!Bonipak Cauliflower
See all
3 tbsp olive oil, divided

For the batter

¾ cup rice flour
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp dried thyme
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup water

For the dipping sauce

¼ cup fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
½ cup fresh ricotta
1 tbsp apple cider vinegar
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set a wire rack on top. Brush or drizzle 1 tbsp of the olive oil over the rack.
2
In a large mixing bowl, whisk together the rice flour, garlic powder, onion powder, dried oregano, dried thyme, and salt. Add the water and the remaining 2 tbsp olive oil and whisk until a smooth, pourable batter forms — it should coat a spoon but still drip off easily.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!