The vegetarian Buffalo cauliflower is an irresistibly spicy and healthy snack: crispy, fresh and meat-free. Kenneth van Puijenbroek's recipe takes 30 minutes to prepare and 120 minutes to cook. Here's how:
In a mixing bowl, combine the buttermilk, flour, mustard powder, garlic powder, onion powder and salt and mix to a smooth batter.
Then separate the cauliflower into florets of the same size.
Add the cauliflower florets to the buttermilk mixture and mix well. Make sure that the florets are evenly covered with the batter. Then leave to rest in the fridge for 30 minutes.
Meanwhile, prepare the barbecue for indirect grilling at 190°C.
Once the grill is ready, take the cauliflower out of the fridge and place the florets on the grill. Roast the cauliflower until slightly crispy, turning regularly so that nothing burns.
For the sauce, mix the honey, ketchup, BBQ sauce and Tabasco in a mixing bowl. Remove the cauliflower from the grill and immediately add to the bowl with the sauce. Stir well so that the cauliflower is completely covered with sauce.
Place the cauliflower with the sauce in an ovenproof dish and place back on the grill. Cook the cauliflower until it is sticky. Stir regularly to avoid burning.
In the meantime, mix the mayonnaise, yogurt and horseradish cream to make a smooth dip.
If the cauliflower is sticky, remove it from the grill immediately and serve straight away with the dip.
