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Crispy roasted cauliflower florets tossed in a tangy, spicy buffalo sauce with garlic and smoky paprika, served with a cool, creamy garlic and herb yoghurt dip. They’re perfect for sharing, game nights or a fun vegetable side. They’re naturally low in fat and carbohydrates.
Buffalo cauliflower
Yoghurt dip
1.
Heat the oven to 220c (200c fan).
2.
Toss the cauliflower with 2 tsp of the oil, the garlic powder, paprika and pepper. Spread out on the tray and roast for 20 minutes.
3.
Meanwhile, mix the hot sauce with the remaining oil and 1 tbsp water. Mix all the dip ingredients in a small bowl.
4.
Pour the sauce over the cauliflower and toss to coat. Roast until crisp at the edges (10 minutes).
5.
Serve straight away with the yoghurt dip or as a side with a protein of choice.
6.
Air fryer: Cook the oiled cauliflower at 200c (12–15 minutes), then toss in the sauce and cook for 3 minutes more.
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Storage information
Best eaten straight away, while crisp. Store leftovers in the fridge for up to 2 days and reheat in the oven. The dip keeps in the fridge for up to 3 days. Not suitable for freezing.
Tip
Make it a main for 2: Serve with roasted chickpeas and a large salad, or stuff into wholemeal wraps with shredded lettuce.
Cost-saving tips
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