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
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
Woolies Products in this dish
