Buffalo Cauliflower ‘Wings’
PREP 15 MIN•COOK 25 MIN
DF
EF
GF
NF
VE
V
Number of servings
2
3⁄4 cup (190ml) milk, reduced fat (or dairy-free alternative)
1⁄4 cup (35g) rice flour
1 tsp smoked paprika
1⁄4 tsp cayenne pepper
1 garlic clove minced
1⁄2 head of cauliflower (900g head) cut into florets
1⁄3 cup (80g) Greek yogurt (or dairy-free alternative)
1 tsp sriracha sauce (chilli garlic sauce)
1 celery stalk cut into lengths
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
In a medium bowl, mix together the milk, rice flour, paprika, cayenne and garlic until smooth. Coat cauliflower florets in batter, allowing excess to drip off, and transfer to baking tray. Bake for 20-25 minutes until golden and cooked.
Meanwhile, place yogurt in a small bowl and stir through sriracha.
Serve cauliflower and celery with sriracha yogurt on the side.
Energy (kJ)
961 kJ / 229 cals
Protein
11 g
Fat
6.1 g
Sat. Fat
3.5 g
Carbs
28.9 g
Sugar
14.5 g
Fiber
3.6 g
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