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Buffalo Cauliflower
- 1/2 head cauliflower
- 100g wheat flour
- 120 ml water
- 1 tsp sweet paprika powder
- 1 tsp garlic powder
- 40g butter
- 1 tbsp sugar
- 40g Sriracha
- A little salt
- A little pepper
For the Yogurt Dip
- 120g natural yogurt
- 1 garlic clove
- 1 tsp lemon juice
Preparation
- 1Preheat oven to 235 °C and line a baking sheet with parchment paper. Divide the cauliflower into small florets and set aside.
- 2In a bowl, mix flour, paprika powder, garlic powder, and a pinch of salt. Add water and stir to form a thick batter. Toss the cauliflower florets in it until they are evenly coated.
- 3Place the florets with some space between them on the baking sheet and bake for 25 minutes – turn them halfway through so they become crispy all around.
- 4For the Buffalo sauce, melt butter with sugar and stir in the Sriracha.
- 5Brush the baked cauliflower florets all over with the sauce and return them to the oven for another 10 minutes – keep a close eye on them so nothing burns.
- 6For the dip, mix yogurt with pressed garlic, lemon juice, finely chopped parsley, and a little salt.
