Directions

Preheat the oven to 400°F. Rinse and dry the cauliflower. Trim off the leaves and stem, and break apart the florets into bite-sized pieces.

Combine the chickpea flour, milk, salt, and pepper in a large mixing bowl. Combine the breadcrumbs and ground ginger in another bowl.

By working in batches, add the cauliflower florets into the batter and toss. The batter should be thick enough to stick to the cauliflower, but thin enough to allow the excess drip off. If the batter is too thick, add water 1 tbsp at a time. Remove the coated cauliflower florets from the batter and immediately add them to the breadcrumb mixture. Toss until they are completely covered and place on a parchment lined baking sheet, ensuring there is about a half inch of space between them. Repeat until you’ve coated all of the florets.

Spray the cauliflower with a cooking spray or drizzle with 1-2 tbsp of vegetable oil. Cook for 30 minutes at 400°F.

Remove from the oven and drizzle the Thai chili sauce directly over the baked cauliflower bites. Toss them in the sauce on the sheet pan, and put them back into the oven for another 5 minutes. This will get them really sticky and caramelized!

Plate the cauliflower bites in a pile on a serving tray, and sprinkle them with toasted sesame seeds, chopped scallions, and a generous drizzle of Marie’s Creamy Homestyle Ranch. Serve at any party as an appetizer alongside celery and carrot sticks for a sweet and spicy treat!