What are the main ingredients in Crunchy Buffalo Cauli Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Crunchy Buffalo Cauli Bites?

Calories: 585, Carbs: 108 grams, Fat: grams, Protein: 13 grams, Sugar: 24.3 grams, Salt: 841 grams

How do I prepare Crunchy Buffalo Cauli Bites?

RELAX UNTIL THE HALFWAY MARK: When the sweet potato reaches the halfway mark, remove from the oven and give it a shift. Place the spiced cauliflower on the other side of the tray, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cauliflower should be crisping up and the sweet potato should be cooked through and caramelised. WARMING RANCH DRESSING: Place a small pot over a medium heat with 30ml of oil. When hot, fry the remaining buffalo spice for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 2 lemon wedges and some seasoning to taste. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving. CHAR THE GEMS: Halve the lettuce heads lengthways, keeping the stems intact. Gently rinse and pat dry. When the veggies have 5 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season. IT’S YOUR SERVE!: Dish up the roast sweet potato, top with the crunchy cauli, and side with the charred lettuce. Garnish with the lemon zest (to taste) and the crispy onions. Sprinkle over the remaining chives, cover in lashings of ranch dressing, and serve with a lemon wedge. Yeehaw! ROAST ’EM UP: Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out on one side of the tray. Roast in the hot oven for 30-35 minutes. Place the cauliflower pieces in a bowl and coat in oil. Sprinkle over the tapioca flour and ¾ of the buffalo spice (or to taste). Toss with your hands until coated and there are no dry spots of flour or spice. Add more oil if necessary. Season to taste.

What should be prepared from my kitchen to make Crunchy Buffalo Cauli Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Crunchy Buffalo Cauli Bites

Enjoy the satisfying crisp and smoky spice that buffalo wings are famous for, but coating delish, healthy cauliflower instead. If that wasn’t delectable enough, morsels of crisp sweet potato and our creamy ranch dressing will bring it home!

Crunchy Buffalo Cauli Bites

with a homemade ranch dressing, roast sweet potato & fresh chives

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Gem Lettuce Head
Baby Gem Lettuce Heads
Buffalo Spice
Cauliflower Florets
Crispy Onions
Fresh Chives
Lemon
Lemons
Ranch Dressing
Sweet Potato
Tapioca Flour

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ROAST ’EM UP
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out on one side of the tray. Roast in the hot oven for 30-35 minutes. Place the cauliflower pieces in a bowl and coat in oil. Sprinkle over the tapioca flour and ¾ of the buffalo spice (or to taste). Toss with your hands until coated and there are no dry spots of flour or spice. Add more oil if necessary. Season to taste.
RELAX UNTIL THE HALFWAY MARK
When the sweet potato reaches the halfway mark, remove from the oven and give it a shift. Place the spiced cauliflower on the other side of the tray, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cauliflower should be crisping up and the sweet potato should be cooked through and caramelised.
WARMING RANCH DRESSING
Place a small pot over a medium heat with 15ml of oil. When hot, fry the remaining buffalo spice for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 1 lemon wedge and some seasoning to taste. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving.
CHAR THE GEMS
Halve the lettuce head lengthways, keeping the stem intact. Gently rinse and pat dry. When the veggies have 5 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season.
IT’S YOUR SERVE!
Dish up the roast sweet potato, top with the crunchy cauli, and side with the charred lettuce. Garnish with the lemon zest (to taste) and the crispy onions. Sprinkle over the remaining chives, cover in lashings of ranch dressing, and serve with a lemon wedge. Yeehaw!

Sweet Potato - 250g
Cauliflower Florets - 200g
Tapioca Flour - 65ml
Buffalo Spice - 12,5ml
Ranch Dressing - 87,5ml
Fresh Chives - 4g
Lemon - 1
Baby Gem Lettuce Head - 1
Crispy Onions - 10ml

Download the Recipe

Serves 2

ROAST ’EM UP
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out on one side of the tray. Roast in the hot oven for 30-35 minutes. Place the cauliflower pieces in a bowl and coat in oil. Sprinkle over the tapioca flour and ¾ of the buffalo spice (or to taste). Toss with your hands until coated and there are no dry spots of flour or spice. Add more oil if necessary. Season to taste.
RELAX UNTIL THE HALFWAY MARK
When the sweet potato reaches the halfway mark, remove from the oven and give it a shift. Place the spiced cauliflower on the other side of the tray, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the cauliflower should be crisping up and the sweet potato should be cooked through and caramelised.
WARMING RANCH DRESSING
Place a small pot over a medium heat with 30ml of oil. When hot, fry the remaining buffalo spice for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 2 lemon wedges and some seasoning to taste. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving.
CHAR THE GEMS
Halve the lettuce heads lengthways, keeping the stems intact. Gently rinse and pat dry. When the veggies have 5 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season.
IT’S YOUR SERVE!
Dish up the roast sweet potato, top with the crunchy cauli, and side with the charred lettuce. Garnish with the lemon zest (to taste) and the crispy onions. Sprinkle over the remaining chives, cover in lashings of ranch dressing, and serve with a lemon wedge. Yeehaw!

Sweet Potato - 500g
Cauliflower Florets - 400g
Tapioca Flour - 125ml
Buffalo Spice - 25ml
Ranch Dressing - 170ml
Fresh Chives - 8g
Lemon - 1
Baby Gem Lettuce Heads - 2
Crispy Onions - 20ml

Download the Recipe

Serves 3

ROAST ’EM UP
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the cauliflower pieces on a second roasting tray and coat in oil. Sprinkle over the tapioca flour and ¾ of the buffalo spice (or to taste). Toss with your hands until coated and there are no dry spots of flour or spice. Add more oil if necessary. Season to taste. Spread out in a single layer.
RELAX UNTIL THE HALFWAY MARK
When the sweet potato reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of spiced cauliflower and cook for the remaining roasting time. On completion, the cauliflower should be crisping up and the sweet potato should be cooked through and caramelised.
WARMING RANCH DRESSING
Place a small pot over a medium heat with 40ml of oil. When hot, fry the remaining buffalo spice for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 3 lemon wedges and some seasoning to taste. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving.
CHAR THE GEMS
Halve the lettuce heads lengthways, keeping the stems intact. Gently rinse and pat dry. When the veggies have 5 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season.
IT’S YOUR SERVE!
Dish up the roast sweet potato, top with the crunchy cauli, and side with the charred lettuce. Garnish with the lemon zest (to taste) and the crispy onions. Sprinkle over the remaining chives, cover in lashings of ranch dressing, and serve with a lemon wedge. Yeehaw!

Sweet Potato - 750g
Cauliflower Florets - 600g
Tapioca Flour - 170ml
Buffalo Spice - 37,5ml
Ranch Dressing - 237,5ml
Fresh Chives - 12g
Lemons - 2
Baby Gem Lettuce Heads - 3
Crispy Onions - 30ml

Download the Recipe

Serves 4

ROAST ’EM UP
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the cauliflower pieces on a second roasting tray and coat in oil. Sprinkle over the tapioca flour and ¾ of the buffalo spice (or to taste). Toss with your hands until coated and there are no dry spots of flour or spice. Add more oil if necessary. Season to taste. Spread out in a single layer.
RELAX UNTIL THE HALFWAY MARK
When the sweet potato reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of spiced cauliflower and cook for the remaining roasting time. On completion, the cauliflower should be crisping up and the sweet potato should be cooked through and caramelised.
WARMING RANCH DRESSING
Place a small pot over a medium heat with 50ml of oil. When hot, fry the remaining buffalo spice for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and ¾ of the chopped chives. Whisk together with the juice of 4 lemon wedges and some seasoning to taste. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving.
CHAR THE GEMS
Halve the lettuce heads lengthways, keeping the stems intact. Gently rinse and pat dry. When the veggies have 5-10 minutes remaining, place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season.
IT’S YOUR SERVE!
Dish up the roast sweet potato, top with the crunchy cauli, and side with the charred lettuce. Garnish with the lemon zest (to taste) and the crispy onions. Sprinkle over the remaining chives, cover in lashings of ranch dressing, and serve with a lemon wedge. Yeehaw!