Buffalo Cauliflower ‘Wings’

PREP 15 MIN
COOK  25 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

34 cup (190ml) milk, reduced fat (or dairy-free alternative)

14 cup (35g) rice flour

1 tsp smoked paprika

14 tsp cayenne pepper

1 garlic clove minced

12 head of cauliflower (900g head) cut into florets

13 cup (80g) Greek yogurt (or dairy-free alternative)

1 tsp sriracha sauce (chilli garlic sauce)

1 celery stalk cut into lengths

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

2

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.

3

Meanwhile, place yogurt in a small bowl and stir through sriracha.

4

Serve cauliflower and celery with sriracha yogurt on the side.

Nutritional Informationper serving

Energy (kJ)

878 kJ / 209 cals

Protein

10.1 g

Fat

5.9 g

Sat. Fat

3.5 g

Carbs

25.6 g

Sugar

11.2 g

Fiber

5.1 g

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