Buffalo Cauliflower Nuggets
Crispy and spicy buffalo cauliflower nuggets. The cauliflower florets are oven-baked, and tossed with sweet and spicy buffalo sauce. Delicious served on a bed of greens, or on their own.
Substitute:
- No smoked paprika? Try with cayenne or chilli powder instead.
- No eggs? Swap for 200ml any milk.
- No maple syrup? Try with honey or golden syrup.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
1 Cauliflower
For the batter:
3 Eggs / Plant based milk
100 g Plain flour
100 g Panko breadcrumbs
1 tsp Smoked paprika
Vegetable oil
Salt
For the buffalo sauce:
10 g Worcestershire sauce
10 g Soy sauce
15 g Maple syrup
5 g Chilli sauce
80 g bbq sauce
For dipping:
Mayonnaise / Vegan yoghurt
Recipe:
- Preheat the oven to 180 C/160 fan/gas mark 4. Mix the flour, breadcrumbs, and paprika together in a bowl with a pinch of salt. Break the eggs (or pour the milk) into another bowl.
- Dip the cauliflower florets into the eggs, then into the flour mix. Toss well to evenly coat them all.
- Spread the cauliflower on a lined baking tray, then drizzle with a little vegetable oil.
- Bake in the oven for 20 minutes, mixing them halfway through to stop them burning.
- While they're cooking, mix the sauce ingredients together in a bowl.
- Take the florets out of the the oven and add them to the bowl with the sauce. Stir well to coat.
- Put the cauliflower back onto the baking tray and bake for another 15 minutes, until crispy.
- Serve with your favourite dipping sauce – garlic mayonnaise or mayonnaise work well. Enjoy!
How to store
Store in the fridge for up to 3 days or in the freezer for up to 1 month. To serve, reheat the nuggets in a hot oven until warm and crispy.
Leftovers
The cauliflower nuggets would be delicious as a salad garnish.
