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Crispy buffalo cauliflower burgers
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2 tsp sunflower oil
80g plain flour
1 tsp Cooks’ Ingredients Deep South Cajun Rub
1 medium cauliflower
2-3 tbsp Frank’s Redhot Original Pepper Sauce, depending on taste
4 Waitrose Duchy Organic Five Seed Wholemeal Rolls, split
1 large carrot, peeled and cut into matchsticks
2 sticks celery, cut into matchsticks
3 tbsp Newman’s Own Yoghurt & Herb Dressing & Dip
1. Preheat the oven to 230ºC, gas mark 8. Line a large baking sheet with baking parchment and brush it with oil. In a large bowl, mix the flour and Cajun rub together. Whisk in the buttermilk and 50ml cold water until smooth.
2. Slice the whole cauliflower into 2.5cm thick slices (some large pieces will break off and are fine to use too). Dip each piece into the batter until coated, then transfer to the baking sheet. Bake for 20 minutes, until tender and golden.
3. Remove the cauliflower from the oven and immediately brush with 1/2 the hot sauce. Bake for another 5 minutes, until glazed. Remove and brush with the remaining hot sauce then place the crispy cauliflower on each bun and top with carrot, celery and dressing.
Cook’s tip The battered cauliflower needs all the heat it can get in the oven for maximum crispiness, so don’t open the oven until the initial 20 minutes of cooking time is up.
Typical values per serving:
Vegetarian/high in fibre/1 of your 5 a day
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