Battered cauliflower florets baked crisp and tossed in buttery buffalo hot sauce. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 40 minutes.
Prep 10 min Cook 30 min Serves 4 Easy
Ingredients
🧀Butter2 tbsp
🧄Garlic1 clove, grated
🥬Cauliflower1 head, in florets
🌿Fresh Basil1 cup
🧀Milk3/4 cup
🌾All-Purpose Flour3/4 cup
🫙Pine Nuts2 tbsp
🫙Hot Sauce1/2 cup
Optional extras
🧀Parmesan Cheese1/4 cup
🥬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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Spread florets out so they roast rather than steam.
