Recipes › Dinner

• Dinner
• 40 min
• Halal
• Kosher
• Pescatarian
• Vegetarian

Buffalo cauliflower with yogurt chive dip

Crispy hot-sauce cauliflower with a cool yogurt-chive dip and rice.

Calories

363

Protein

15 g

Carbs

62 g

Fat

7 g

Per serving. Makes 4 servings.

Ingredients

• 1 Cauliflower
• 60 g Plain flour
• 150 ml Semi-skimmed milk
• 1 tsp Smoked paprika
• 4 tbsp Hot sauce
• 20 g Butter
• 200 g Greek yogurt, 0% fat
• 1 tbsp Chives
• 2 Celery
• 600 g Brown rice, cooked

Contains: Celery, Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 220°C (200°C fan) and line a large baking tray. Cut the cauliflower into florets.
2. Whisk the flour, milk and smoked paprika into a thick batter. Dip the florets in the batter, shake off the excess and spread on the tray.
3. Bake for 20 minutes until golden.
4. Melt the butter and mix with the hot sauce. Toss the cauliflower in it, return to the tray and bake for 10 minutes more.
5. Mix the yogurt with chopped chives and cut the celery into sticks.
6. Serve the cauliflower with the dip, celery and warm rice.

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