Robin Hollis of Basic Kitchen is giving this game-day staple a healthy makeover!
1 head cauliflower, cut into large, wing-sized pieces
1 cup rice flour
¼ cup cornstarch
1 tbsp salt
1 cup oil – canola, grapeseed, vegetable
Sift dry ingredients – rice flour, cornstarch, salt – and add water until you have a pancake batter consistency.
Heat oil in a shallow pan over medium-high heat.
Toss cauliflower florets in the batter and working in batched, place battered cauliflower in oil. Make sure not to crowd the pan. Turn to evenly pan fry (all sides should be golden brown).
Remove from oil and drain on paper towels. Serve with cashew ranch.**
1 cup cashews, soaked
2 tsp granulated garlic
1 tsp granulated onion
2 whole lemons, juiced
1 cup of water
½ bunch parsley, finely chopped
½ bunch cilantro, finely chopped
1 bunch dill, finely chopped
1 tsp white pepper
2 tsp kosher salt
2 cups Greek yogurt
Soak cashews in water for at least 1 hour.
Drain cashews and blend in Vitamix with water, granulated onion, granulated garlic, and lemon juice until very smooth–at least one minute.
Mix cashew mixture with yogurt, herbs, salt, and pepper.
Re-season if necessary.