Here’s the perfect weekend snack… buffalo cauliflower nuggets. 

Stage of cycle: Follicular

Prep and cook time: 40 mins

Serves 2

Ingredients:

• 1 tbsp smoked paprika
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp turmeric
• 1 tsp garlic powder
• Pinch of chilli flakes (optional)
• 100g plain flour
• 200ml buttermilk
• 1 head of cauliflower, broken into florets
• 100ml hot sauce
• 2 tbsp maple syrup
• 1 tbsp butter

For the dip:

• 3 tbsp greek yogurt
• 2 tbsp mayonnaise
• 5 fresh chives, chopped
• 1 tsp dried dill
• Splash of milk of your choice

Method:

1. Preheat the oven at 200 degrees and line a baking tray. In a large bowl add the smoked paprika, paprika, cayenne pepper, turmeric, garlic powder and plain flour. Combine and create a well in the centre, pour in the buttermilk and whisk until the smooth batter is created. Add in the cauliflower florets and stir until well coated. Put the cauliflower florets onto the baking tray and bake for 20-25 mins. 
2. In a shallow pan over a low heat, warm the hot sauce, maple syrup and butter for a couple of mins and it begins to reduce. Using a pastry brush, liberally add the hot sauce over the nuggets and put them back into the oven for a further 10 mins.
3. Meanwhile, make the dip by combining the greek yogurt, mayo, chives, dill and a splash of milk.
4. Serve on a sharing plate and let everyone dive right in. Enjoy! 

Tag us in your photos @oh.my.nosh

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