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Buffalo Cauli with Oven Fries & Ranch Wedge Salad

Even the fussiest little foodies will love this tasty vegetarian dish.
Servings 4
Total Time 40 minutes

Ingredients

Cauli

  • 1 cauliflower cut into small florets
  • ½ tsp garlic powder
  • 1 tsp black sesame seeds
  • ½ tsp salt
  • 55 g chickpea flour
  • ⅓ cup water
  • 100 g buffalo sauce or hot sauce

Fries

  • 800 g potatoes cut into chips
  • 90 g cheese grated

Ranch

  • 125 g lite sour cream
  • 3 Tbsp mayonnaise
  • ¼ tsp dill
  • ¼ tsp mustard powder
  • ½ tsp dried parsley
  • ½ tsp garlic powder
  • 3 Tbsp milk

Salad

  • ½ lettuce cut into wedges
  • 2 tomatoes cut into wedges
  • ½ red onion finely diced

Instructions

  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep cauliflower. In a large bowl, whisk together garlic powder, sesame seeds, salt and chickpea flour with water measure, until smooth. Add a splash more water, if needed, to reach the consistency of pouring cream. Add cauliflower to bowl and toss well to coat.
  • Transfer cauliflower to a lined oven tray, discarding any batter left in the bowl. Season with salt and bake on upper oven rack for about 30 minutes, until golden.
  • Prep potatoes and toss on a lined oven tray with oil. Season with salt and roast on lower oven rack, for 25-30 minutes, until golden and tender. Prep cheese. When fries have 5 minutes cook time remaining, top with cheese and return to oven to melt.
  • In a small bowl, mix all ranch ingredients together. Prep lettuce, tomato and onion.
  • Once cauliflower has finished cooking, drizzle over buffalo sauce and toss to coat.
  • Serve lettuce topped with tomato and onion. Dollop with ranch and serve fries and cauliflower on the side.