Directions
- 1Roast two jalapeños in the oven at 375 degrees Fahrenheit for 10-15 minutes without adding oil or salt.
- 2Take out the roasted jalapeños and let them cool.
- 3Add plain yogurt to a bowl.
- 4Dice the cooled jalapeños.
- 5Add the diced jalapeños, garlic powder, and a good bunch of chopped cilantro to the yogurt.
- 6Squeeze lemon juice into the bowl.
- 7Stir the mixture well.
- 8Add red wine vinegar, salt, and pepper to taste, and give it a final stir.
- 9Thinly slice radishes.
- 10Add the sliced radishes to a bowl.
- 11Pour red wine vinegar over the radishes.
- 12Add sugar, black peppercorns, garlic powder, and lemon juice to the radish mixture.
- 13Stir the radish mixture well and put it aside to quick pickle.
- 14Slice the cauliflower in half and cut around the core.
- 15Cut out the florets and cut them into bite-sized pieces.
- 16For the batter, add plain flour, smoked paprika, garlic powder, salt, and pepper to a bowl.
- 17Mix the dry ingredients well.
- 18Add whole milk and whisk until smooth to create a light batter.
- 19Add the cauliflower florets to the batter and stir, ensuring all pieces are coated.
- 20Place the coated cauliflower in an air fryer basket and air fry at 400 degrees Fahrenheit for about 20 minutes, checking them from time to time.
- 21When the cauliflower is nearly cooked, add your favorite hot sauce (Frank's recommended) to a bowl.
- 22Once the cauliflower is cooked, add it to the hot sauce and coat well.
- 23Put the coated cauliflower aside to crisp up even more.
- 24Add leftover Basmati rice to a bowl.
- 25Chop fresh cilantro.
- 26Add chopped cilantro to the rice.
- 27Season the rice with salt and pepper to taste, and add some extra virgin olive oil for sheen.
- 28Mix the cilantro rice well and serve it up in a bowl.
- 29Add chopped spring onions on top of the cilantro rice.
- 30Arrange the pickled radishes on top of the rice and spring onions.
- 31Add slices of avocado to the bowl.
- 32Spoon the jalapeño dressing on top of the salad bowl.
- 33Place the buffalo cauliflower nuggets on top of the salad bowl.
Ingredients
- 2 jalapeños
- 1 cup plain yogurt
- 1 teaspoon garlic powder
- 1 bunch cilantro
- 0.5 lemon
- red wine vinegar
- salt
- pepper
- radishes
- sugar
- black peppercorns
- 1 cauliflower
- 1 cup plain flour
- 1 teaspoon smoked paprika
- 1 cup whole milk
- Frank's RedHot original hot sauce
- Basmati rice
- extra virgin olive oil
- spring onions
- avocado
Equipment
ovenair fryer basketbowlsknifecutting boardwhisktongsspoon
Tips
- Use leftover rice as it just works.
- The dressing is fresh, light, and goes so well with the buffalo cauliflower.
- You don't need meat to make a tasty dish.
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