Every time a cauliflower swap recipe makes the rounds on pinterest, I'm always skeptical at first. I mean, cauliflower as pizza? Cauliflower instead of rice? These people must be on something.
But eventually curiosity gets ahold of me. Because you know what, I just really like cauliflower. And guess what? I've never been disappointed. How my least favorite vegetable as a child has become a staple in our house is beyond me.
My latest cauliflower find is crispy baked cauliflower, which I first made in these crispy sriracha cauliflower tacos. They've quickly become a fan favorite amongst my group of friends (and hopefully you too!). Those nuggets of cauliflower goodness are back again, this time in this crispy barbecue cauliflower salad with creamy yogurt ranch.
Just a friendly reminder for any cauliflower recipes - cauliflower is NOT a stand-in for carbs! Your body still needs carbs, which are perfectly healthy, and your body’s favorite source of fuel. That’s why in this recipe I also include black beans and corn for fiber-rich carbohydrate.
Southwestern Salad with Crispy Barbecue Cauliflower and Yogurt Ranch
1 cup plain yogurt
1/3 cup unsweetened almond milk, buttermilk or regular milk
1/4 teaspoon dried dill
1 tablespoon chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 head cauliflower, trimmed, cut into florets
1/4 cup water
1/2 cup whole wheat flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup barbecue sauce
1/4 red onion, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon olive oil
1 cup frozen corn
1 14-ounce can black beans, rinsed
1 avocado, diced
4 radishes, thinly sliced
2 roma tomatoes, chopped
2 hearts of romaine, chopped
First, make the dressing by whisking together all the dressing ingredients and seasoning with salt and black pepper to taste.
Next, make the pickled red onions. Place the red onion in a small bowl and toss with apple cider vinegar and salt. Let pickle for 10 minutes.
Then, make the cauliflower. Preheat the oven to 400 degrees. Spray a baking sheet with olive oil. Beat egg together with water in a medium bowl. In another medium bowl, mix flour with garlic, onion, paprika and cayenne.
Grab a handful of cauliflower florets and dip into egg. Remove with a slotted spoon and let egg wash drip off, then toss in flour mixture using your other clean hand. Shake off extra flour and place on baking sheet. Repeat with remaining cauliflower. Spray cauliflower with olive oil and place in oven. Bake 20-25 minutes, flipping halfway, until tender and crispy. Remove from oven, drizzle with barbecue sauce and toss evenly to coat. Place back in oven and bake 5 minutes to warm through and crisp a bit.
While cauliflower is baking, heat the olive oil in a small skillet on medium-high heat. Add corn and cook until lightly charred. Remove from skillet to bowl and let cool.
To prepare the salad, place the lettuce to a large bowl. Toss with pickled red onions, corn, black beans, avocado, radish, and tomato. Top with barbecue cauliflower then drizzle with ranch dressing.