Go Back
As more people turn to plant-based diets and seek healthier snacks, dishes like Crunchy Ranch Cauliflower Poppers have found their way into kitchens across the globe. With the increasing awareness of the health benefits associated with consuming more vegetables, this recipe not only meets the criteria for being a guilt-free indulgence but also serves as a tasty alternative to traditional snacks. Whether you're looking for a quick bite during a busy day or a crowd-pleasing appetizer for your next gathering, these poppers are sure to impress.

Crunchy Ranch Cauliflower Poppers

Discover the delightful Crunchy Ranch Cauliflower Poppers, a healthy snack that combines flavor with nutrition. Perfect for busy days or as a crowd-pleasing appetizer, these poppers feature crispy panko coating and a creamy ranch dip. Cauliflower’s subtle flavor and numerous health benefits make it the star ingredient, while the simple preparation process ensures that even novice cooks can enjoy this guilt-free indulgence. Elevate your snacking game with this delicious recipe!
Print Recipe Pin Recipe

Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup buttermilk (or dairy-free alternative)

1 cup all-purpose flour (or gluten-free flour)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp dried dill

1 tsp salt

1/2 tsp black pepper

1 1/2 cups panko breadcrumbs

1/4 cup grated Parmesan cheese (optional)

1/4 cup ranch dressing (for dipping)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.

    Prepare the Cauliflower: Rinse the cauliflower florets under cold water and pat dry with a towel to remove excess moisture.

      Make the Buttermilk Mixture: In a bowl, whisk the buttermilk with half of the garlic powder, onion powder, smoked paprika, dill, salt, and black pepper.

        Coat the Cauliflower: Dip each cauliflower floret into the buttermilk mixture, allowing the excess to drip off. Transfer to a plate.

          Prepare the Dry Coating: In another bowl, combine the flour, remaining garlic powder, onion powder, smoked paprika, dill, salt, and black pepper. In a third bowl, mix the panko breadcrumbs and Parmesan cheese.

            Bread the Cauliflower: First, dredge the buttermilk-coated cauliflower in the flour mixture, then dip back into the buttermilk, and finally roll in the panko mixture until fully coated. Place on the lined baking sheet.

              Bake the Poppers: Arrange the coated cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

                Serve: Once baked, remove from the oven and let them cool for a minute. Serve warm with ranch dressing on the side for dipping. Garnish with fresh parsley for a pop of color.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4