Ranch mayo dip with baked kimchi cauliflower bites

Total time 30 mins
10 mins preparation time
20 mins cooking time

Spicy, oven-baked cauliflower “wings” meet delicious ranch mayonnaise dip for a taste sensation! The perfect dish for any meal or as a scrumptious finger food snack.

Ingredients

2 portion(s)

Ranch mayo dip:

2 tbsp
buttermilk
3 tbsp
mayonnaise
1 tbsp
natural yogurt
1 tbsp
lemon juice
1 tsp
lemon zest
1 
clove of garlic, chopped
2 tbsp
chopped spring onions
1 tbsp
chopped dill
1 tbsp
chopped parsley
2 tbsp
roasted sunflower seeds

Oven-baked cauliflower:

1 
small cauliflower
2 tbsp
natural yogurt
2 tbsp
olive oil
1 tbsp
chopped chilli pepper
Nutritional facts (per portion): 2230 kJ  /  533 kcal
45.2 g Fat
12.5 g Protein
15.6 g Carbohydrates

Preparation

Step 1

2 tbsp buttermilk – 3 tbsp mayonnaise – 1 tbsp natural yogurt – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp lemon juice – 1 tsp lemon zest – 1  clove of garlic, chopped – 2 tbsp chopped spring onions – 1 tbsp chopped dill – 1 tbsp chopped parsley – 2 tbsp roasted sunflower seeds

Mix all the ingredients for the dip thoroughly and set aside in the fridge.

Step 2

1  small cauliflower – 4 tbsp Kikkoman Spicy Chili Sauce for Kimchi2 tbsp natural yogurt – 2 tbsp olive oil – 1 tbsp chopped chilli pepper

Preheat the oven to 200 °C. Cut the cauliflower into smaller florets. Rub them in a blend of Kikkoman Kimchi Chili Sauce, yoghurt, olive oil and chilli.

Step 3

Arrange the cauliflower pieces on a baking tray lined with greaseproof paper. Bake for about 20 minutes until tender. Serve with the ranch mayo dip.

Recipe-ID: 1251

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2 tbsp buttermilk – 3 tbsp mayonnaise – 1 tbsp natural yogurt – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp lemon juice – 1 tsp lemon zest – 1  clove of garlic, chopped – 2 tbsp chopped spring onions – 1 tbsp chopped dill – 1 tbsp chopped parsley – 2 tbsp roasted sunflower seeds

Mix all the ingredients for the dip thoroughly and set aside in the fridge.

1  small cauliflower – 4 tbsp Kikkoman Spicy Chili Sauce for Kimchi2 tbsp natural yogurt – 2 tbsp olive oil – 1 tbsp chopped chilli pepper

Preheat the oven to 200 °C. Cut the cauliflower into smaller florets. Rub them in a blend of Kikkoman Kimchi Chili Sauce, yoghurt, olive oil and chilli.

Arrange the cauliflower pieces on a baking tray lined with greaseproof paper. Bake for about 20 minutes until tender. Serve with the ranch mayo dip.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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