Buffalo cauliflower
Make ‘buffalo cauliflower’ for a veggie take on the spicy American classic. Served with a ranch dip, it makes an excellent Friday night sharing treat
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Prep:5 mins
Cook:35 mins
- Easy
Nutrition per serving
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kcal 279
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fat 17g
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saturates 3g
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carbs 23g
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sugars 0g
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fibre 3g
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protein 7g
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salt 1.1g
Ingredients
- 1 tbsp sweet smoked paprika
- 1⁄2 tbsp ground cumin
- 1 tsp garlic powder
- 100g plain flour
- 200ml buttermilk or kefir
- 1 head of cauliflower (500g), broken into florets
- 80g hot sauce
- 1½ tbsp maple syrup
- 1 tbsp butter
- celery sticks, to serve
- 100g Greek yogurt
- 3 tbsp mayonnaise
- 2 tbsp chopped chives
- 1-2 tbsp milk
Method
Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.
For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.