Lactose Free Crispy Cauliflower Bites

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the cauliflower

1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
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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