Buy all ingredients right below the recipe
Ingredients
- 1/2 pc Cauliflower
- 120 g Natural yogurt
- 100 g Wheat flour
- 1 pc Garlic clove
- 120 ml Water
- 1 pc Lemon juice
- 1 pc Sweet paprika powder
- 1 pc Garlic powder
- 40 g Unsalted butter
- 1 pc Sugar
- 40 g Sriracha
- 1 pc Fine table salt
- 1 pc Ground black pepper
Method
- 1Preheat your oven to 235 °C and line a baking sheet with parchment paper. Divide the cauliflower into small florets and set them aside.
- 2In a bowl, mix the flour with paprika powder, garlic powder, and a pinch of salt. Add the water and stir to form a thick batter. Coat the cauliflower florets well in it.
- 3Spread them out on the baking sheet, leaving some space, 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 Sriracha.
- 5Brush the baked cauliflower all over with the sauce and return it to the oven for another 10 minutes – watch carefully to prevent burning.
- 6For the dip, mix the yogurt with pressed garlic, lemon juice, finely chopped parsley, and a little salt.
