Ranch mayo dip with baked kimchi cauliflower bites
Spicy, oven-baked cauliflower florets meet delicious ranch mayonnaise dip for a taste sensation! The perfect dish for any meal or as a scrumptious finger food snack.
Ingredients
Ranch mayo dip:
Oven-baked cauliflower:
Preparation
Step 1
2 tbsp buttermilk – 3 tbsp mayonnaise – 1 tbsp natural yogurt – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 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
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 Kimchi – 2 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 Sauce – 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
Mix all the ingredients for the dip thoroughly and set aside in the fridge.
1 small cauliflower – 4 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 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.
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