Nutrition per portion
Energy 188 kcal
Fat 5g
Saturated Fat 1g
Carbohydrates 24g
Sugars 0g
Dietary Fiber 5g
Protein 9g
Salt 1.07g
Ingredients
1 tablespoon of sweet smoked paprika
1 tablespoon of ground cumin
½ tablespoon of garlic granules
50 grams of plain flour
200 grams of buttermilk (approximately 195ml)
1 medium-sized cauliflower (around 750g), with its leaves removed and cut into florets
100 grams of hot sauce
1 tablespoon of olive oil
1 tablespoon of honey or maple syrup
Combine the paprika, cumin, garlic granules, flour, buttermilk, and a generous pinch of salt and freshly ground black pepper in a bowl. Blend thoroughly to create a velvety batter. Add the cauliflower florets and mix diligently, ensuring they are evenly coated.
Arrange the cauliflower florets in the air fryer basket, maintaining a single layer, and gently shake off any excess batter. Depending on the basket size, you may need to cook in batches. Set the air fryer to 200°C and cook for 18-20 minutes, turning the florets halfway through, until they acquire a delightful golden-brown hue at the edges.
In the meantime, in a spacious bowl, combine the hot sauce, olive oil, and honey or maple syrup, if desired. Add the cooked cauliflower to the sauce, and if necessary, set it aside while you prepare the next batch. Carefully toss all the cooked cauliflower in the tantalizing hot sauce until each floret is impeccably coated. Finally, return all the cauliflower to the air fryer basket and continue cooking for an additional 6-9 minutes, ensuring they become irresistibly hot and perfectly cooked through.
