These barbecue ranch cauliflower bites are an easy way to get your barbecue fix without meat. Whether you abide by a meat-free diet or just want to find fun ways to add more vegetables to your diet, this recipe is for you. Cauliflower is a popular substitute for many foods that are deemed less healthy and offer the advantage of being a clean slate. It does not have a strong taste and can take on the flavor of the seasonings and sauces you pair with it. Additionally, it is very filling and has a pleasing texture both raw and cooked. Given its advantages, I like to find creative ways to prepare it to diversify my meal options.When I decided to become a pescetarian 1.5 years ago, I didn't realize how hard it would be to find a wide variety of fast food options. I don't always feel like spending loads of time each day cooking meals after a long day at work. As I alluded to above, I love to use cauliflower to diversify my meal options and it is very easy to prepare quickly with little effort. The following recipe was created because I used to love barbecue chicken before becoming pescetarian and I absolutely love ranch dressing on everything. I like the taste of barbecue and ranch mixed together and figured it would offer work well with breaded cauliflower. These turned out great and are surprisingly filling. I hope you enjoy!


1 head of cauliflower1/2 cup of whole wheat flour, can substitute all-purpose flour1/2 cup of cornmeal1 teaspoon of garlic powder1 teaspoon of paprika1/2 teaspoon of sea salt1/2 teaspoon of pepper1/4 cup of almond milk, can substitute any plain milk that you prefer1 cup of barbecue sauce of your choice1/2 cup of buttermilk ranch dressing + 1/4 cup set aside


  1. Preheat oven to 450°F
  2. Mix together dry ingredients in large mixing bowl. Slowly add in milk and mix together until it forms a thick batter.
  3. Remove leaves from cauliflower head. Cut in half and break off individual florets by hand.
  4. Toss cauliflower florets in batter until each piece is well coated.
  5. Spread batter-covered florets in one single layer onto a non-stick baking pan.
  6. Place in oven and bake for 20 minutes.
  7. While baking, mix together the barbecue sauce and 1/2 cup of buttermilk ranch.
  8. After baking for 20 minutes, remove florets from the oven. Toss them in sauce mixture and return them to the non-stick baking pan. Bake at 450°F for another 20 minutes.
  9. Remove from oven and let cool for about 10 minutes.
  10. Serve with ranch on the side to dip

This easy recipe can be used for a quick weeknight snack or a party appetizer. It is sure to please even the staunchest veggie critic. Let me know what you think in the comments. As always, feel free to share on social media.