These baked ranch cauliflower florets are a simple and delicious dish you can serve as a snack, side dish or appetizer. Tender cauliflower florets are parboiled first, then coated in a ranch-style creamy batter, and baked until golden brown.
This cauliflower recipe easily transforms rather boring vegetable into a delicious, flavorful delicacy. So if no one likes cauliflower in your family, try this recipe.
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The secret step that makes this cauliflower so good
The secret step is parboiling cauliflower florets before breading and baking them. It makes florets meatier and juicier. Many recipes out there call for straight breading and baking, but unless you deep-fry it, the cauliflower often turns out dry. So came back to the parboiling method my mom used. It is an easy extra step, but it makes the dish much tastier. I have adapted this recipe from my mom, making it more family-friendly by adding ranch seasoning. She also usually fried it in oil instead of baking. I find baking is not only healthier, but also easier and more hand-free compared to frying.
Nataliia
Your ingredients list
You can find the ingredient quantities on my recipe card at the end of this post.
Ingredients tips & Swaps
- Substitutions: You can use gluten-free flour such as rice flour or any other you have.
- Freshness note: Choose bright, firm cauliflower heads with no brown spots. A few black spots are OK, since cauliflower sometimes gets oxidation spots.
- Make-Ahead: You can parboil cauliflower and batter ahead of time; store in separate sealed containers in the fridge for up to 1 day.
- Add the spice: If you want to make them spicier or more flavorful, add ¼ teaspoon of cayenne pepper or smoked paprika.
- Gluten-Free Option: Replace flour with rice flour or a 1:1 gluten-free flour blend.
- Make it buffalo sauce flavored: add about 1 tablespoon of your favorite Buffalo seasoning blend. A perfect appetizer for the game-day.
How to make it
Here is a closer look at each step in the process.
Prep cauliflower: Cut a head of cauliflower into florets and rinse under cold water.
Parboil: Bring a large pot of salted water to a boil. Add cauliflower and cook for about 3 minutes until slightly tender. Drain well and let cool for a few minutes. The steam will help the florets dry.
Make the batter: In a large bowl, whisk together eggs, sour cream, mayo, and ranch seasoning. Mix in flour until you have a thick but runny batter.
Coat the cauliflower: Add cooled-down cauliflower florets to the bowl and gently toss until they are evenly coated in batter.
Bake: Arrange battered florets in a single layer on a parchment-lined baking sheet. I also like to brush it with some oil. Sprinkle the tops with the cheese (optional). Bake at 400°F (200°C) for about 20minutes, flipping once halfway, until golden.
Serve: Enjoy warm as a snack, appetizer, or side dish. Great with extra ranch or your favorite dipping sauce.
Pro tip: Sprinkle a little more ranch seasoning (or just dill + garlic powder) on top after baking.
How to nail this recipe
- Prep tip: Parboiling cauliflower in salted water adds flavor from the start and helps florets cook evenly and remain tender inside after baking. Drain well and let steam escape, drying the cauliflower completely so the batter sticks.
- Let the batter rest for 5-10 minutes. It will thicken and stick the batter to the vegetable.
- Make a head tip: chop and refrigerate cauliflower for up to 2-3 days.
- Crispier texture trick: if you want them to be crispier, rolls them in a layer of panko breadcrumbs after dipping them in the batter. on top of batter.
Serving ideas
- Vegetarian options: air fryer homemade fries, pasta and lentils, roasted red potatoes.
- Non-vegetarian pairing: roasted chicken, air fryer pork chops, air fryer buffalo chicken strips.
- Dipping sauce ideas: barbecue sauce, ranch, garlic aioli, buffalo sauce, and honey mustard.
📖 Recipe
Baked Ranch Cauliflower Florets (Lightly Battered)
Equipment
- 1 large pot
- 1 large bowl
- 1 Baking pan
- 1 sheet parchment paper
Ingredients
- 1 cauliflower head, separated into florets
- 2 large eggs
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 3-4 tablespoons all-purpose flour
- 1 garlic clove, minced
- 3 tablespoons ranch seasoning mix (see recipe notes for home-made version)
- ½ teaspoons salt
Instructions
- Bring a pot with water to a boil. Add salt and cauliflower florets. Parboil them on medium heat for 3-4 minutes. Drain using a colander and let the steam dry the florets, while they cool down. 1 cauliflower head, separated into florets, ½ teaspoons salt.
- In a large bowl, whisk eggs, sour cream, mayonnaise, minced garlic and ranch seasoning. Whisk in the flour to have a thick but still runny batter. Let batter rest for 5-10 minutes. You can also refrigerate it for up to 1 day. 2 large eggs, 2 tablespoons sour cream, 1 tablespoon mayonnaise , 1 garlic clove, minced, 3 tablespoons ranch seasoning mix , 3-4 tablespoons all-purpose flour .
- Add cooled down cauliflower florets to the batter and carefully toss them until they are evenly coated. You can also cut each floret in half, before tossing them in batter.
- Arrange battered cauliflower in a prepared baking pan. Bake them at 400℉ for about 18-20 minutes until golden brown, flipping them half way through.
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