Buffalo Cauliflower Bites

📝 Ingredients

• 1 small cauliflower (about 600 g florets)
• 70 g plain flour
• 120 ml semi-skimmed milk
• 1 tsp garlic powder + 1 tsp sweet paprika
• 1 tbsp rapeseed oil (for the baking tray)
• 20 g unsalted butter
• 2 tbsp sriracha sauce (30 ml)
• 1 tbsp white wine vinegar
• 150 g 2% Greek yoghurt
• 10 g fresh chives
• 3 celery sticks (about 50 g each)
• Salt, black pepper

🍴 Utensils

• Large baking tray
• Baking paper
• Mixing bowl
• Whisk
• Small saucepan
• Spatula

📖 Steps

1. Preheat the oven to 220 °C (fan). Line a large baking tray with baking paper and brush it with oil using kitchen paper. Cut the cauliflower into 3 cm florets, wash them, then dry them thoroughly in a tea towel: if they're wet, the batter won't stick well.
2. In a large bowl, mix the flour, garlic powder, paprika, ½ tsp salt and some pepper. Gradually pour in the milk, whisking, until you have a smooth, thick batter that coats the spoon. Add 1 tbsp water if it's too stiff.
3. Add the florets to the batter and mix with a spatula to coat them well. Lift them out one by one, letting the excess drip off, then place them well spaced on the tray: if they're crowded, they'll steam rather than crisp up.
4. Bake for 20 min, turn the florets over with the spatula, then bake for another 8 to 10 min, until the batter is golden and crisp and the tip of a knife slides easily into the cauliflower.
5. While they bake, melt the butter over a low heat in a small saucepan, then add the sriracha and vinegar and whisk until you have a smooth, glossy sauce. Take off the heat as soon as it's combined, without letting it boil.
6. Make the dip: finely snip the chives and mix them into the Greek yoghurt with 1 pinch of salt and some pepper. Keep in the fridge. Wash the celery sticks and cut them into batons about 8 cm long.
7. Put the baked florets in a large bowl, pour over the hot sauce and toss gently to glaze them without breaking the batter. Return them to the tray and bake for another 5 min so the sauce sticks and caramelises slightly.
8. Serve straight away, piping hot, with the yoghurt dip and celery batons: the bites go soft if left to sit. Dip each bite into the dip to soften the heat.