Anti Inflammatory Crispy Cauliflower Bites
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
- 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
- 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
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.
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