Sticky Buffalo Cauli

This is probably one of the most interesting ways you will ever eat cauliflower, Chef! Florets are coated in a crispy layer that’s fried until golden, then drenched in a smoky-sweet Buffalo sauce. These are placed on a bed of fluffy basmati rice and sided with a creamy, zesty slaw.

Sticky Buffalo Cauli

with white basmati rice & a loaded slaw

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

  • Black Sesame Seeds
  • Buffalo Sauce
  • Cabbage
  • Cashew Nut Cream Cheese
  • Cauliflower Florets
  • Flour Mix
  • Fresh Coriander
  • Lemon Juice
  • Pickled Bell Peppers
  • White Basmati Rice

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Sticky Buffalo Cauli
  1. RICE

    Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. TOASTED SEEDS

    Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. COAT THE CAULI

    Place the buffalo sauce in a bowl, large enough for the cauli. Prepare a shallow dish with a mixture of a ¼ of the flour mix and 30ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated.

  4. FRY UP

    Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated.

  5. CREAMY SLAW

    Place the sliced cabbage and chopped peppers into a bowl along with ½ the chopped coriander, the lemon juice, ½ of the cashew cream cheese, seasoning, and ½ of the toasted sesame seeds.

  6. DISH UP

    Plate up the steaming rice and top with the sticky cauli, then scatter over the remaining sesame seeds. Serve the loaded cabbage slaw on the side and garnish it all with the remaining coriander and the remaining cream cheese.

  • White Basmati Rice - 75ml

  • Black Sesame Seeds - 10ml

  • Buffalo Sauce - 55ml

  • Flour Mix - 80ml

  • Cauliflower Florets - 200g

  • Cabbage - 100g

  • Pickled Bell Peppers - 30g

  • Fresh Coriander - 4g

  • Lemon Juice - 15ml

  • Cashew Nut Cream Cheese - 30ml

  1. RICE

    Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. TOASTED SEEDS

    Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. COAT THE CAULI

    Place the buffalo sauce in a bowl, large enough for the cauli. Prepare a shallow dish with a mixture of a ¼ of the flour mix and 60ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated.

  4. FRY UP

    Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated.

  5. CREAMY SLAW

    Place the sliced cabbage and chopped peppers into a bowl along with ½ the chopped coriander, the lemon juice, ½ of the cashew cream cheese, seasoning, and ½ of the toasted sesame seeds.

  6. DISH UP

    Plate up the steaming rice and top with the sticky cauli, then scatter over the remaining sesame seeds. Serve the loaded cabbage slaw on the side and garnish it all with the remaining coriander and the remaining cream cheese.

  • White Basmati Rice - 150ml

  • Black Sesame Seeds - 20ml

  • Buffalo Sauce - 110ml

  • Flour Mix - 160ml

  • Cauliflower Florets - 400g

  • Cabbage - 200g

  • Pickled Bell Peppers - 60g

  • Fresh Coriander - 8g

  • Lemon Juice - 30ml

  • Cashew Nut Cream Cheese - 60ml

  1. RICE

    Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. TOASTED SEEDS

    Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. COAT THE CAULI

    Place the buffalo sauce in a bowl, large enough for the cauli. Prepare a shallow dish with a mixture of a ¼ of the flour mix and 90ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated.

  4. FRY UP

    Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated.

  5. CREAMY SLAW

    Place the sliced cabbage and chopped peppers into a bowl along with ½ the chopped coriander, the lemon juice, ½ of the cashew cream cheese, seasoning, and ½ of the toasted sesame seeds.

  6. DISH UP

    Plate up the steaming rice and top with the sticky cauli, then scatter over the remaining sesame seeds. Serve the loaded cabbage slaw on the side and garnish it all with the remaining coriander and the remaining cream cheese.

  • White Basmati Rice - 225ml

  • Black Sesame Seeds - 30ml

  • Buffalo Sauce - 165ml

  • Flour Mix - 240ml

  • Cauliflower Florets - 600g

  • Cabbage - 300g

  • Pickled Bell Peppers - 90g

  • Fresh Coriander - 12g

  • Lemon Juice - 45ml

  • Cashew Nut Cream Cheese - 90ml

  1. RICE

    Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. TOASTED SEEDS

    Place the sesame seeds in a pan over a medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. COAT THE CAULI

    Place the buffalo sauce in a bowl, large enough for the cauli. Prepare a shallow dish with a mixture of a ¼ of the flour mix and 120ml of water. Prepare a second dish with the remaining flour mix and seasoning. Coat the cauli pieces in the water mix first, then toss them through the seasoned flour mix until coated.

  4. FRY UP

    Return the pan to medium-high heat with enough oil to cover the base. When hot, add the coated cauli and fry until cooked through and golden, 4-6 minutes (flipping halfway). Drain on paper towel. When all the cauli is done, add to the bowl with the buffalo sauce and toss until coated.

  5. CREAMY SLAW

    Place the sliced cabbage and chopped peppers into a bowl along with ½ the chopped coriander, the lemon juice, ½ of the cashew cream cheese, seasoning, and ½ of the toasted sesame seeds.

  6. DISH UP

    Plate up the steaming rice and top with the sticky cauli, then scatter over the remaining sesame seeds. Serve the loaded cabbage slaw on the side and garnish it all with the remaining coriander and the remaining cream cheese.

  • White Basmati Rice - 300ml

  • Black Sesame Seeds - 40ml

  • Buffalo Sauce - 225ml

  • Flour Mix - 320ml

  • Cauliflower Florets - 800g

  • Cabbage - 400g

  • Pickled Bell Peppers - 125g

  • Fresh Coriander - 15g

  • Lemon Juice - 60ml

  • Cashew Nut Cream Cheese - 125ml

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