Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
For the dip
- 100grams Greek yoghurt
- 60grams blue cheese
- 1/2 medium lemon, juiced
- 1 large cauliflower, chopped into florets
- 1tablespoons smoked paprika
- 1tablespoons cumin, peeled and minced
- 1teaspoons onion powder
- 1teaspoons garlic powder
- 100grams plain flour
- 3/4 cup buttermilk
- 1/3 cup hot sauce, frank's or similar
Description
Crisp cauliflower goes perfectly with buffalo hot sauce and creamy blue cheese dip, ideal for a veggie lunch.
Method
Step 1 of 5
Pre-heat the oven to 200°C/180°C fan-forced. Line a baking tray with foil.
Step 2 of 5
Whisk together the spices, onion and garlic powder and flour in a large bowl, then mix in the buttermilk to form a smooth batter.
Step 3 of 5
Add the cauliflower to the batter and mix well to coat each floret. Spread the cauliflower on the baking tray in one layer and bake for 25 minutes, turning halfway through.
Step 4 of 5
To make the blue cheese dip, mix the Greek yoghurt with the lemon juice, crumble in the blue cheese and stir well.
Step 5 of 5
Toss the roasted cauliflower in the hot sauce and serve with blue cheese dip and optional celery sticks.
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