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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R256.11
for 4 servings · R64.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Flour Mix needs 320 mlEasy To Bake Vetkoek Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Black Sesame Seeds needs 40 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Buffalo Sauce
- Cashew Nut Cream Cheese
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Buffalo Cauli?
The preparation time for Sticky Buffalo Cauli with white basmati rice & a loaded slaw is between 25 and 40 minutes.
What is the total time required to make Sticky Buffalo Cauli with white basmati rice & a loaded slaw?
The total time required to make Sticky Buffalo Cauli with white basmati rice & a loaded slaw is between 35 and 50 minutes.
How many servings does Sticky Buffalo Cauli provide?
4 servings
What are the main ingredients in Sticky Buffalo Cauli?
Black Sesame Seeds, Buffalo Sauce, Cabbage, Cashew Nut Cream Cheese, Cauliflower Florets, Flour Mix, Fresh Coriander, Lemon Juice, Pickled Bell Peppers, White Basmati Rice
What is the nutritional information of Sticky Buffalo Cauli?
Calories: 767, Carbs: 128 grams, Fat: grams, Protein: 19.3 grams, Sugar: 24.6 grams, Salt: 700 grams
How do I prepare Sticky Buffalo Cauli?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Sticky Buffalo Cauli?
Black Sesame Seeds, Buffalo Sauce, Cabbage, Cashew Nut Cream Cheese, Cauliflower Florets, Flour Mix, Fresh Coriander, Lemon Juice, Pickled Bell Peppers, White Basmati Rice
How many calories does Sticky Buffalo Cauli have?
767 calories
How much fat content does Sticky Buffalo Cauli have?
grams