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Recipe Cauliflower Nachos with Ranch

  • Prep


  • Cook


  • Serves


These delicious cauliflower nachos are crunchy and creamy, loaded with a lot of goodness. Make a double batch for a night-in.


1 head cauliflower, cut into bite size pieces

¾ cup brown rice flour

⅓ cup almond milk (any dairy-free milk will work)

⅓ cup water

1 tsp smoked paprika

½ tsp garlic powder

½ tsp kosher salt

¼ cup vegan butter

⅓ cup Mother Raw Sweet Heat BBQ Sauce

1-2 tbsp of your favourite hot sauce (optional, for more heat)

For the toppings:

2 tbsp Mother Raw Ranch dressing 

1 tbsp vegan mayo

½ Avocado, cubed

¼ red onion, diced fine


½ jalapeno (optional)


Microgreens (optional)


In a medium sized bowl add the flour, milk, water, spices and salt and whisk to combine. Dip each cauliflower bite into the batter and place on a plate, until half are coated. You’ll do the remaining bites while the first batch is baking.

Working in batches, add the cauliflower bites to the air fryer (don’t overcrowd!) and bake at 350 degrees for 12-13 minutes (depending on the size of the bites).

Meanwhile, add the butter and Mother Raw Sweet Heat BBQ sauce (and optional hot sauce) to a small saucepan over medium-low heat and stir to combine.

Stir together the Mother Raw Ranch dressing and vegan mayo.

Remove the cauliflower from the air fryer and toss with some of the hot sauce. 

Add to a plate, top with avocado, red onion, cilantro and jalapeno. Garnish with limes and microgreens. Drizzle the Mother Raw ranch dressing on top.


While the first batch of cauliflower is baking, keep them in the oven to keep warm on a low temperature. 

Alternatively, you can bake the cauliflower in the oven all at once on a baking sheet, however the temperature and cook time will need to be adjusted. 

Make sure to space them out enough so they crisp and don’t turn soggy.