Preheat the oven to 375 F and line two half sheet pans with wire racks. Grease the racks with cooking spray or oil and set aside
For the Cilantro Lime Greek Yogurt Dip, combine all the ingredients in a blender and pulse until smooth and uniform throughout. Place in a serving bowl and garnish with lime zest and cilantro. Place in the refrigerator.
Wash the cauliflower, remove the stem and leaves, and cut into bite-sized florets
In a small bowl, whisk together the batter ingredients until well-combined and no lumps of flour remain. Set aside
Using a fork, dip each cauliflower floret into the batter until covered and let the excess drip off. Place the cauliflower florets on the prepared wire racks.
Bake for 12 minutes in the prepared oven, then rotate the sheet pans and bake for an additional 12 minutes.
While the cauliflower is baking, prepare the Sriracha Honey Glaze. In a small saucepan, combine all ingredients except the lime juice and zest. Bring to a boil, stirring constantly, until the mixture thickens and becomes sticky, about 10 minutes. Add in the lime juice and zest. Stir to combine.
Remove the cauliflower florets from the oven and brush with the glaze in an even layer. Transfer to a serving platter and serve with the dip.
Tips
Pat the cauliflower dry after washing to ensure they are crispy and crunchy after baking
Recipe was developed for Rodelle by ADM intern, Katie Scheid.
