Black Pepper Buffalo Cauliflower Bites

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/2 cup hot sauce, such as Frank's Red Hot
• 2 tsp smoked paprika
• 1 to 2 tsp freshly ground black pepper, plus more to taste
• 1 tsp garlic powder
• kosher salt
• 2 heads cauliflower, broken into florets (about 6 cups)
• 1 1/4 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/3 cup grated cheddar cheese

Ranch

• 1/2 cup full-fat plain Greek yogurt
• 1/4 cup buttermilk, plus more as needed
• 1 tbsp chopped fresh chives, plus more for garnish (optional)
• 1 tbsp chopped fresh dill
• kosher salt and freshly ground pepper

Directions

1. Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
2. Make the cauliflower. In a medium bowl, combine the olive oil, hot sauce, paprika, pepper, garlic powder, and a pinch of salt.
3. In a large bowl, place the cauliflower and add half of the sauce, reserving the remaining sauce for another use. Toss to coat. In a shallow bowl, combine the bread crumbs and Parmesan.
4. Dredge the cauliflower in the bread crumbs, pressing to adhere. Place on the prepared baking sheet and repeat with the remaining cauliflower.
5. Roast until tender and golden, about 20 minutes. Remove the cauliflower from the oven and sprinkle the cheddar over the top. Return the baking sheet to the oven and continue roasting until the cauliflower is golden and the cheese begins to crisp, 10 to 15 minutes more.
6. Meanwhile, make the ranch. In a medium bowl, stir together the yogurt, buttermilk, chives, and dill and season with salt. Add 1 to 2 tablespoons of buttermilk to thin as needed. Taste and add more salt and pepper as needed. Garnish with chives, if desired.
7. Serve the warm cauliflower bites with the ranch alongside for dipping.

Note

• If you love blue cheese, crumble a few tablespoons into the ranch.