everybody-loves-to-eat: Lemon Pepper Cauliflower Bites with Sweet Tahini Ranchby @saratane R
everybody-loves-to-eat: Lemon Pepper Cauliflower Bites with Sweet Tahini Ranch by @saratane Recipe: ¾ cup almond milk2 lemons, zested and juiced¾ cups all-purpose flour½ teaspoon Simply Organic Cayenne Pepper½ cup Panko breadcrumbs½ cup plain breadcrumbs2 teaspoons freshly ground black pepper1 teaspoon kosher salt, plus more to taste1 head cauliflower, cut into 1-inch floretsVegetable oil, for fryingFOR THE SWEET TAHINI RANCHINGREDIENTS¼ cup tahini¼ cup extra-virgin olive oil1 lemon, juiced1 tablespoon maple syrup1 tablespoon Garlic Powder2 teaspoons Onion Powder1 tablespoon chopped fresh chives1 tablespoon chopped fresh dillKosher salt, to tasteMAKE THE CAULIFLOWER BITESMETHODSTEP 1In a small bowl, whisk almond milk and juice of 2 lemons. Let sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside.STEP 2In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt.STEP 3Dredge each cauliflower floret in the almond milk mixture, then flour mixture (tapping off any excess flour), then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes.STEP 4Meanwhile, make the sweet tahini ranch: In a medium bowl, whisk all ingredients and 2 tablespoons cold water (or more, depending on desired consistency). Keep in refrigerator until ready to serve.STEP 5Heat 2-inches oil in a large Dutch oven until a thermometer submerged in oil registers 350°F. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Cook until florets are browned and crisp, about 6 minutes. The temperature of the oil should not fall below 325°F. Remove florets from oil with a fine wire mesh ladle; drain in a single layer on paper towels. Season with salt and serve with sweet tahini ranch immediately. stfu look its chimkin -- source link
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