I decided to give these spicy buffalo cauliflower bites a go, as a healthier and meat-free take on buffalo chicken. Plus I looove Mexican flavours!
You can serve these in a few different ways: on a platter with a dip, in a wrap (I used Farrah’s spinach wrap!), or in a salad.
Depending on what you’re serving it with, these are some ingredients that would be delicious: red onion, tomato, avocado, red pepper, greek yoghurt, coconut, cucumber.
Options for serving sauces are below, too!
What you’ll need:
Quarter cauliflower head, chopped
1/2 cup plain flour
1/2 cup water
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 cup of hot sauce (I used half Barkers Harissa sauce and half Barkers Chipotle sauce)
Pinch of salt
Drizzle of oil
How to make them:
- Preheat the oven to 180 degrees.
- Chop the cauliflower into bite sized pieces.
- In a large mixing bowl, add the flour, water and salt, smoked paprika and cumin, and mix until combined.
- Add all the cauliflower to the bowl, and gently coat all the cauliflower with the mixture.
- Using tongs, transfer all the cauliflower to a baking tray (this is so you don’t transfer clumpy mixture), and drizzle with oil.
- Bake in the oven 10-15 minutes.
- Once they’re cooked, put them in a bowl and coat with the hot sauce.
Options for serving sauces:
- Greek yoghurt, chopped coriander and fresh lime zest & juice.
- Avocado, 2 teaspoons coconut cream, fresh coriander (thoroughly mix together)
Enjoy!
Rebecca x
127 eatery 