Spicy Buffalo Cauliflower

Gluten-free | Sugar-free | No added fat | Dairy-free | Vegan 

Serves 3-4

Why it’s delicious

For lovers of spice, this recipe for cauliflower will quickly establish itself as a favourite! Simple to make and flavoursome to eat, it’s another great way to get more wholesome vegetables into your diet. 

Helpful hints + tips

Please note that chilli can inflame the gut, so if you are not used to chillies, please go carefully and add the chilli slowly. You can always add more if you like it hotter and less if you are unsure. 

In order to get really crisp cauliflower, this recipe is best made in an air fryer. 

Ingredients

• 500 g (1.1 lb) raw cauliflower, cut into small florets
• 2-4 tbsp sugar-free chilli or hot sauce, to taste and dependant on your preference for chilli, optional 
• 50 ml (1.7 fl oz) apple cider vinegar
• 1 tbsp dried oregano
• 4 tsp paprika
• 1 tbsp pure garlic powder
• 1 tbsp onion powder, optional
• Himalayan salt and freshly ground black pepper

• Small handful parsley leaves, chopped
• 60 g (2 oz) coconut yoghurt, thinned out with 1 tablespoon of water to serve, optional 

Method

1. Combine the cauliflower with the chilli sauce, vinegar, oregano, paprika, garlic, onion powder and a grinding of salt and pepper. Stir the ingredients together well to ensure the flavours are evenly dispersed over the cauliflower. 
2. Set the cauliflower aside and allow it to marinate for 30 minutes to give the flavours time to start to develop. 
3. Preheat your air fryer to 180C ( 350F) and place the marinated cauliflower into the air fryer basket. Depending on the size of your air fryer, you may have to cook the cauliflower in a couple of batches as you don’t want to overcrowd the basket. 
4. Cook the cauliflower for 12-15 minutes, tossing occasionally through the cooking process. 
5. Serve the cauliflower hot, sprinkled with parsley and a side of coconut yoghurt.