1 head of cauliflower, cut into bite-sized florets
3 large eggs, beaten
1 1/3 cup panko breadcrumbs
1/3 cup all-purpose flour
1 1/4 tsp kosher salt, divided
1 1/4 tsp fresh ground black pepper, divided
1/2 tsp garlic powder
1/2 tsp onion powder

Herb Ranch Dressing

1/2 cup sour cream
1/4 cup mayo
2 tbsp buttermilk/cream
1 tbsp chives, thinly sliced
1 tsp dill
1 tsp parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Cut the cauliflower into florets, or bite-sized pieces. Get a few medium-sized bowls ready and add flour with 1/4 teaspoons each salt and pepper into one bowl, panko breadcrumbs with the remaining salt and pepper, garlic powder, and onion powder in the second bowl, and beat the eggs in the third bowl.

Transfer the bite-sized cauliflower pieces to the flour bowl and toss, ensuring the cauliflower is evenly coated. Dump the mixture onto a sheet pan lined with a wire rack, and gently shake the pan to remove any excess flour. Now, one at a time, dip the flour-coated cauliflower bites into the egg (let any excess drip off), then into the panko mixture until it has a nice even coating on it.

Bake the cauliflower bites at 400F on convect for 20 minutes. Keep an eye on them when they’re golden brown on the outside, and tender on the inside.

If making the dressing. Add all the ingredients to a blender or food processor (you can also whisk, but blending works the best), and blend for about 10 seconds, or until smooth. Place it in the fridge until you’re ready to serve.