Battered cauliflower florets baked crisp and tossed in buttery buffalo hot sauce. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 40 minutes.
Prep 10 min Cook 30 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Butter2 tbsp
🧄Garlic1 clove, grated
🥬Cauliflower1 head, in florets
🧀Milk3/4 cup
🌾All-Purpose Flour3/4 cup
🫙Hot Sauce1/2 cup
Optional extras
🥬Celerysticks, to serve
🫙Ranch Dressingfor dipping
Instructions
1
Heat the oven to 220°C.
2
Whisk flour, milk, garlic and salt into a batter; coat the florets.
3
Bake 20 minutes, turning once.
4
Toss in hot sauce mixed with melted butter and bake 8–10 minutes more.
5
Serve with ranch and celery.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Spread florets out so they roast rather than steam.
