Ingredients
85g (2/3 cups) Promin Low Protein All Purpose Baking Mix
30g (1/4 cup) Cornflour or Corn Starch
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
½ tsp Salt
180ml (3/4 cup) Water
1 Cauliflower
Buffalo Sauce for brushing
For the sauce:
1 tsp Paprika
4 tbsp Butter
2 tsp Brown Sugar
1 tsp Honey
1 tsp Siracha
1 tsp Cayenne Pepper
Method
1. Slice up the cauliflower into decent size florets so that they don’t go missing in the batter.
2. Make up the batter by whisking together the Promin All Purpose Baking Mix, the cornflour, onion granules, garlic granules, paprika and salt, and the water and mix until smooth.
3. Gently stir in the cauliflower and coat each floret in the batter and place on a baking sheet. Drain any excess batter and ensure each floret is coated evenly by moving them around the tray. Place in the oven and bake for 15 minutes.
4. Whilst they are in the oven, to make the buffalo sauce, melt the sugar in a saucepan with the brown sugar, add a teaspoon of honey, a teaspoon of siracha, 1 teaspoon of cayenne pepper and 1 teaspoon of paprika.
5. Bring to a simmer and remove from the heat.
6. Remove the cauliflower and brush with the sauce, turn the florets over and brush again, place in the oven to bake for a further 10 minutes.
7. Serve as a perfect snack whilst hot with your favourite dipping sauce.
Best eaten when cooked but can be reheated in the oven/ air fryer for 5 minutes, they may just not be as crisped and crunchy as the first time!
