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: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Crunchy Buffalo Cauli Bites?

ROAST ’EM UP: Preheat the oven to 200°C. Place the sweet potato chunks on a large roasting tray. Coat in oil, season, and spread out evenly 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 the buffalo spice to taste. Toss with your hands until coated, season to taste, and set aside. YOU’RE HALFWAY!: When the sweet potato reaches the halfway mark, remove from the oven and give a shift. Place the spiced cauli 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 cauli should be crispy and the sweet potato should be cooked through and caramelised. RANCH DRESSING: Place a small pot over a medium heat with 2 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and three-quarters 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 head lengthways, keeping the stem intact. Gently rinse and pat dry. When the veggies have 5-10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce cut-side down for 2-3 minutes. Remove from the pan on completion and season lightly. IT’S YOUR SERVE!: Dish up the roast sweet potato and top with the crunchy cauli. Place the charred gems alongside and garnish with the crispy onions and the lemon zest to taste. Sprinkle over the remaining chopped chives, cover in drizzles of ranch dressing, and serve with a lemon wedge on the side. Yeehaw!

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: 30 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Gem Lettuce Head
Buffalo Spice
Cauliflower Florets
Crispy Onions
Fresh Chives
Lemon
NOMU One For All Rub
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 evenly 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 the buffalo spice to taste. Toss with your hands until coated, season to taste, and set aside.
YOU’RE HALFWAY!
When the sweet potato reaches the halfway mark, remove from the oven and give a shift. Place the spiced cauli 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 cauli should be crispy and the sweet potato should be cooked through and caramelised.
RANCH DRESSING
Place a small pot over a medium heat with 1 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and three-quarters 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. Set one half aside for another meal. Gently rinse and pat dry. When the veggies have 5-10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce cut-side down for 2-3 minutes. Remove from the pan on completion and season lightly.
IT’S YOUR SERVE!
Dish up the roast sweet potato and top with the crunchy cauli. Place the charred gem alongside and garnish with the crispy onions and the lemon zest to taste. Sprinkle over the remaining chopped chives, cover in drizzles of ranch dressing, and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato - 250g
Cauliflower Florets - 200g
Buffalo Spice - 12,5ml
Tapioca Flour - 65ml
NOMU One For All Rub - 2.5ml
Ranch Dressing - 82,5 ml
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 large roasting tray. Coat in oil, season, and spread out evenly 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 the buffalo spice to taste. Toss with your hands until coated, season to taste, and set aside.
YOU’RE HALFWAY!
When the sweet potato reaches the halfway mark, remove from the oven and give a shift. Place the spiced cauli 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 cauli should be crispy and the sweet potato should be cooked through and caramelised.
RANCH DRESSING
Place a small pot over a medium heat with 2 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and three-quarters 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 head lengthways, keeping the stem intact. Gently rinse and pat dry. When the veggies have 5-10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce cut-side down for 2-3 minutes. Remove from the pan on completion and season lightly.
IT’S YOUR SERVE!
Dish up the roast sweet potato and top with the crunchy cauli. Place the charred gems alongside and garnish with the crispy onions and the lemon zest to taste. Sprinkle over the remaining chopped chives, cover in drizzles of ranch dressing, and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato - 500g
Cauliflower Florets - 400g
Buffalo Spice - 25ml
Tapioca Flour - 125ml
NOMU One For All Rub - 5ml
Ranch Dressing - 165ml
Fresh Chives - 8g
Lemon - 1
Baby Gem Lettuce Head - 1
Crispy Onions - 20ml

Download the Recipe

Serves 3

ROAST ’EM UP
Preheat the oven to 200°C. Place the sweet potato chunks on a large roasting tray. Coat in oil, season, and spread out evenly 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 the buffalo spice to taste. Toss with your hands until coated, season to taste, and set aside.
YOU’RE HALFWAY!
When the sweet potato reaches the halfway mark, remove from the oven and give a shift. Place the spiced cauli 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 cauli should be crispy and the sweet potato should be cooked through and caramelised.
RANCH DRESSING
Place a small pot over a medium heat with 2 tbsp of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and three-quarters 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 head lengthways, keeping the stem intact. Gently rinse and pat dry. When the veggies have 5-10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce cut-side down for 2-3 minutes. Remove from the pan on completion and season lightly.
IT’S YOUR SERVE!
Dish up the roast sweet potato and top with the crunchy cauli. Place the charred gems alongside and garnish with the crispy onions and the lemon zest to taste. Sprinkle over the remaining chopped chives, cover in drizzles of ranch dressing, and serve with a lemon wedge on the side. Yeehaw!

Sweet Potato - 500g
Cauliflower Florets - 400g
Buffalo Spice - 25ml
Tapioca Flour - 125ml
NOMU One For All Rub - 5ml
Ranch Dressing - 165ml
Fresh Chives - 8g
Lemon - 1
Baby Gem Lettuce Head - 1
Crispy Onions - 20ml

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 separate roasting tray and coat in oil. Sprinkle over the tapioca flour and the buffalo spice to taste. Toss with your hands until coated and season to taste. Spread out in a single layer and set aside.
YOU’RE HALFWAY!
When the sweet potato reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of spiced cauli and cook for the remaining roasting time. On completion, the cauli should be crispy and the sweet potato should be cooked through and caramelised.
RANCH DRESSING
Place a small pot over a medium heat with 45ml of oil. When hot, fry the One For All Rub for 30-60 seconds until fragrant, shifting constantly. Add in the ranch dressing and three-quarters 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 stem intact. Gently rinse and pat dry. When the veggies have 5-10 minutes to go, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce cut-side down for 2-3 minutes. Remove from the pan on completion and season lightly.
IT’S YOUR SERVE!
Dish up the roast sweet potato and top with the crunchy cauli. Place the charred gems alongside and garnish with the crispy onions and the lemon zest to taste. Sprinkle over the remaining chopped chives, cover in drizzles of ranch dressing, and serve with a lemon wedge on the side. Yeehaw!