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INGREDIENTS FOR CAULIFLOWER
- ½ head of cauliflower
- 100 g plain flour
- 40 g butter
- 40 g sriracha
- Teaspoon of sweet paprika
- Teaspoon of granulated garlic
- Teaspoon of granulated sugar
- Salt
- Pepper
- 120 g water
INGREDIENTS FOR DIP
- 120 g white yogurt
- Clove of garlic
- Teaspoon of lemon juice
- Handful of flat-leaf parsley
- Salt
INSTRUCTIONS
- 1Preheat the oven to 235 °C and prepare a baking sheet lined with parchment paper. Divide the cauliflower into individual florets and set aside for now. Mix the flour with sweet paprika, granulated garlic, and salt, add water, and mix everything into a thick batter. Add the cauliflower florets and mix to ensure all the cauliflower is perfectly coated with the batter.
- 2Spread with additional spacing on the baking sheet and bake in the preheated oven for 25 minutes, turning the florets halfway through to ensure the cauliflower is crispy on both sides. Meanwhile, prepare the buffalo sauce. Melt the butter together with the sugar, then add the sriracha sauce and stir.
- 3Evenly coat the baked cauliflower on both sides with the prepared buffalo sauce and bake for another 10 minutes, being careful not to burn it.
- 4Finally, prepare the yogurt dip. Mix the yogurt with pressed garlic, add lemon juice, finely chopped parsley, and salt.
