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.
