Cauliflower in spicy batter with ranch dipping sauce on buttermilk

Ingredients:

Ranch dipping sauce with sour milk

• 1/3 cup sour milk
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tbsp. apple cider vinegar
• 2 tbsp chopped chives
• 2 tablespoons chopped parsley
• 1 tbsp chopped dill
• 1/4 tsp garlic powder

Cauliflower

• 1 cup flour
• 1 teaspoon paprika
• 0.5 tsp garlic powder
• 0.5 cups of sour milk
• 1 medium head of cauliflower, separated into 4 cm florets.
• 2 tbsp (30 g) butter
• 3/4 cup hot sauce
• To serve: carrot sticks, celery stalks, sweet pepper strips and cucumber slices

Preparation:

1. Preheat oven to 230°C; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. Dip sauce: In a medium bowl, combine the sour milk, mayonnaise, sour cream, and vinegar until smooth. Add the chives, parsley, dill, garlic powder, 1/4 teaspoon salt, and a pinch of pepper; stir to combine. Cover and refrigerate while you prepare the cauliflower.
3. Cauliflower: In a large bowl, whisk together the flour, paprika, garlic powder, and 1 teaspoon of salt. In a measuring cup with a spout, combine the sour milk and 1/2 cup of water. Stir the sour milk mixture into the flour and knead into a smooth, thick dough.
4. Add the cauliflower to the batter and mix well. Transfer the cauliflower to the prepared baking sheets, shaking any excess batter back into the bowl. Arrange the florets on the baking sheets so they don't touch each other. Bake until the batter is set, about 15 minutes.
5. Meanwhile, melt the butter in a small saucepan over low heat, adding the hot sauce. After the cauliflower has roasted for 15 minutes, pour half of the hot sauce mixture over it, then turn the florets over and pour the remaining mixture over them.
6. Set the oven to broil. Grill the cauliflower until tender and crispy, 2-3 minutes. Cool slightly before serving with the sauce. Arrange carrot sticks, celery stalks, bell pepper strips, and cucumber slices on the side.