Buffalo Cauli with Oven Fries & Ranch Wedge Salad
Even the fussiest little foodies will love this tasty vegetarian dish.
Ingredients
Cauli
- 1 cauliflower cut into small florets
- ½ tsp garlic powder
- 1 tsp black sesame seeds
- ½ tsp salt
- 55 g chickpea flour
- ⅓ cup water
- 100 g buffalo sauce or hot sauce
Fries
- 800 g potatoes cut into chips
- 90 g cheese grated
Ranch
- 125 g lite sour cream
- 3 Tbsp mayonnaise
- ¼ tsp dill
- ¼ tsp mustard powder
- ½ tsp dried parsley
- ½ tsp garlic powder
- 3 Tbsp milk
Salad
- ½ lettuce cut into wedges
- 2 tomatoes cut into wedges
- ½ red onion finely diced
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep cauliflower. In a large bowl, whisk together garlic powder, sesame seeds, salt and chickpea flour with water measure, until smooth. Add a splash more water, if needed, to reach the consistency of pouring cream. Add cauliflower to bowl and toss well to coat.
- Transfer cauliflower to a lined oven tray, discarding any batter left in the bowl. Season with salt and bake on upper oven rack for about 30 minutes, until golden.
- Prep potatoes and toss on a lined oven tray with oil. Season with salt and roast on lower oven rack, for 25-30 minutes, until golden and tender. Prep cheese. When fries have 5 minutes cook time remaining, top with cheese and return to oven to melt.
- In a small bowl, mix all ranch ingredients together. Prep lettuce, tomato and onion.
- Once cauliflower has finished cooking, drizzle over buffalo sauce and toss to coat.
- Serve lettuce topped with tomato and onion. Dollop with ranch and serve fries and cauliflower on the side.
