Buffalo Cauliflower

Ingredients for one cauliflower

•     1 tsp Ras el Hanout or curry or whatever spice-mix you prefer
•     125 ml milk (can also be a plant-based milk)
•     125 ml water
•     100 gr multipurpose flour

Stir these four ingredients into a ‘paste’, break the cauliflower into florets and turn them well, drain in a sieve and cook for 25 minutes at 200°C in an airfryer.

For the marinade

•     1/4 tsp of the spice you used above
•     3 tbsp barbecue sauce
•     2 tbsp tomato puree
•     50 ml of water

Mix these four ingredients and coat the pre-cooked cauliflower with it and place it back in the airfryer for another 15-20 minutes at 200°C (depending on how big/small your florets are)

For the dip

• 120 g quark, or greek yoghurt or sour cream or crème fraîche or a mix of everything (all your 'white' left overs)
• 70 g Bonnie Wholegrain mustard
• 1 tbsp agave syrup, or rice syrup, or maple syrup or honey, whichever you prefer
•  1 tsp apple cider vinegar, or lemon juice
•  1 pinch of salt

Stir these four ingredients together and when the cauliflower is ready, dip in and indulge.

Tipp: if you don't want to use a ready made BBQ sauce use Worcestersauce, Garlic and a smoked paprika in the marinade.

Bon appetite … with Mustheb it tastes better