Barbecue doesn't only mean meat. This crunchy cauliflower coated in paprika batter will win you over – not just with its taste, but also the nutrients. The kefir in the batter makes it smooth and light, smoked paprika brings an intense flavour and chilli sauce with maple syrup adds a slightly spicy twist. This is a great dish for anyone who wants to eat something nutritious, delicious and light. You can bake it in the oven or BBQ it outside. It pairs perfectly with a dip from yoghurt and chives.🔥
Nutrition (1 serving)
- 265 kcal
- 34,4 g carbohydrates
- 8 g fats
- 11,9 g protein
Per 3 portions
- 400 g cauliflower
- 200 ml kefir
- 80 g plain flour
- 20 g ghee
- 10 g maple syrup
- 15 ml baked peppers chilli sauce
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp garlic granules
- 1/2 tsp salt
- 100 g Greek yoghurt
- 3 tbsp light mayonnaise
- 1 tbsp chives
Instructions
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Preheat the oven to 200 °C and line a baking tray with a baking paper.
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Mix the paprika, cuming, garlic granules, flour and salt in a large bowl. Make a hole in the middle and pour in the kefir.
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Add the cauliflower and mix until the cauliflower is fully coated. Transfer the cauliflower to the tray and bake for 20‑25 minutes, until the edges start to look crunchy. Flip around halfway through the baking time.
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Heat the chilli sauce, maple syrup and ghee in a small saucepan over medium heat for 2‑3 minutes. Spread over the cauliflower and return to the oven for a further 8‑10 minutes.
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For the dip, mix the yoghurt, mayo, chives and salt in a bowl. Serve with the baked cauliflower.
