Buffalo cauliflower has been a firm favourite in our house for a few years now. The kids love them!
These ones are gluten, dairy and egg free too!
And if you have any left over you can pop them in a lunch box for school the next day.
For adults they taste great with chilli sauce.
They are soft and mildly flavoured so great for toddlers and kids and can be used for baby led weaning as long as the honey is replaced with maple syrup or left out. They go great with quinoa and courgette fries!
Cauliflower is a great addition to a family meal as its rich in antioxidants like vitamin C and k, and high in fibre and folate.
Recipe:
1 large head of cauliflower
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
sprinkling of pepper
180ml milk (we use oat milk)
100g buckwheat flour (you can use plain flour if not gluten free)
1 tbsp coconut oil
1 tbsp honey (replace with maple syrup if under 1)
Method:
Preheat the oven to 200ºC. Break the cauliflower into individual florets, wash and dry thoroughly.
Mix the flour, garlic powder, paprika, salt, pepper and milk together in a large bowl and mix until a batter forms. Add the cauliflower and coat evenly in the batter.
Lay the cauliflower on baking paper on a baking tray and put in the oven for 20 minutes.
While the cauliflower is cooking melt the coconut oil and honey together (usually 30 seconds in the microwave will help if the oil is solid) until it is combined into a shiny sauce.
Remove the cauliflower from the oven, flip over and coat thinly with the honey and oil mixture, I find a pastry brush works best for this.
Put back in the oven for a further 15-20 minutes until golden brown.
Enjoy!
Comments